Silky Coconut Pumpkin Soup

With our indigenous “pumpkin”, calabaza squash, in full season we buy a wedge every week and I try a new recipe. Epicurious.com has been a good source for recipes, some are great as is, and others, like this one, needed some tweaking. Here’s my version which turns out to be very much like those I had in South East Asia. Note that the roasting of the shallots is important for the flavour.


Ingredients


3 shallots, unpeeled (1 small onion can also be used)
11/2 to 2 pounds kabocha or calabaza squash, unpeeled and with seeds removed, cut into 2 inch cubes. If calabaza squash peel is tough do peel before cutting into cubes.
1 cup canned or fresh coconut milk
2 cups vegetable or chicken broth
1 cup loosely packed cilantro or Thai basil leaves, chopped
1 tablespoon grated white part lemongrass or a few blades of lemon grass
Hot pepper to taste ( eg chili flakes, thai chilis, bird peppers) (optional)
1 teaspoon grated ginger (optional)
2 aji dulce ( seasoning) peppers (optional)
1/2 teaspoon salt
2 tablespoons Thai fish sauce (optional)
1 tablespoon brown sugar
1 tablespoon soy sauce
Generous grindings of black pepper
To garnish: 1/4 cup minced scallion greens (optional)

Method


In a heavy skillet, or on gas grill, dry roast/ grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots in quarters.

Place the shallots, pumpkin cubes, coconut milk, broth, lemongrass, hot pepper, aji dulce pepper, ginger and coriander leaves or half the Thai basil leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 20 minutes. Stir in the fish sauce (if using), the sugar and soy sauce and cook for another 3 to 4 minutes.

Remove lemongrass leaves, whole hot pepper, cilantro or basil stems, and any other coarse parts. Puree soup. If using Thai basil add the other half after pureeing.

Taste for salt.

Serve with generous grindings of black pepper, garnish with chopped scallion greens. Serves 6.