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Reprinted with permission from the author.
Spicy Pumpkin Soup
(Serves 4 to 6)
This creamy soup, redolent of
coconut milk, ginger, and peanuts, was inspired by one served at my favorite
Thai restaurant. The chiles may be omitted for a mild yet flavorful version.
Ingredients
-
1 tablespoon cold-pressed
canola oil
-
1 small yellow onion, chopped
-
2 teaspoons chopped ginger
-
2 red Thai chilies, split
lengthwise or 1/2 teaspoon cayenne
-
2 teaspoons chopped fresh
lemongrass (white part only) or 1 teaspoon lemon zest
-
3 cups vegetable broth
-
3 tablespoons low-sodium soy
sauce
-
1 (16-ounce) can pureed pumpkin
-
1 (13.5-ounce) can unsweetened
coconut milk
-
1/3 cup peanut butter
-
1 tablespoon fresh lime juice
-
1 tablespoon light brown sugar
or a natural sweetener
-
Salt
-
1/4 cup chopped fresh cilantro
or Thai basil
-
2 tablespoons crushed roasted
peanuts
Directions
Heat the oil in a pot over medium
heat. Add the onion, ginger, and chilies. Cover and cook until softened, about 3
minutes. Stir in the lemongrass, broth, and soy sauce and bring to a boil, then
reduce heat to medium and simmer for 10 minutes. Strain the broth into another
pot and discard the solids. Over low heat, whisk in the pumpkin, coconut milk,
peanut butter, lime juice, and sugar and season to taste with salt. Cook,
stirring, until smooth and hot, about 10 minutes. Do not boil. Serve hot,
garnished with cilantro and peanuts. |