Pumpkin And Coconut Soup
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 can coconut milk
  • 1 can pumpkin purée
  • 2 stalks lemongrass, finely chopped
  • 1/4 cup fresh ginger, peeled and chopped
  • 2 tablespoon fresh lime juice
  • 2 teaspoon sweet chili sauce
  • 1 teaspoon fresh jalapeño or serrano chile, chopped
  • kosher salt, to taste
Directions
  1. Remove two tablespoons of the coconut cream on the top of the can of milk and set aside for garnish.
  2. Place the remaining coconut milk in a large saucepan and add the pumpkin purée, lemongrass and ginger. Bring the soup to a simmer over medium-low heat, stirring occasionally.
  3. Stir in the lime juice, sweet chili sauce and the jalapeño. Simmer, covered, for 5 minutes. Remove the pan from the heat and pass the soup through a fine-mesh sieve set over a clean bowl; discard the solids.
  4. Return the soup to the saucepan and reheat gently. Season with salt to taste. If the soup is too thick, thin with a bit of water. Serve hot, garnishing each portion with a drizzle of the reserved coconut cream.