Coconut Pumpkin Soup
Serves 4 to 6
3 shallots, peeled and sliced
1 T. olive oil
1 ½ pounds pumpkin (untrimmed weight) or winter squash
2 cups canned or fresh coconut milk
2 cups chicken stock
½ cup loosely packed coriander leaves (cilantro)
½ tsp. salt
2 T. Thai fish sauce
cracked black pepper
¼ cup minced scallions (optional)
  1. In a heavy skillet, sauté shallots in olive oil until lightly browned, about 2 minutes.
  2. Peel the pumpkin and clean off any seeds. Cut into small ½” cubes (You should have 4 ½ to 5 cups cubed pumpkin.)
  3. Place the coconut milk, chicken broth, pumpkin cubes, and coriander leaves in the pot with the shallots. Add the salt and simmer over medium heat until pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2 to 3 minutes. Taste for salt and add more fish sauce if desired. Either serve immediately, or for more flavor, turn off heat and let stand for 1 hour. Reheat and serve with cracked black pepper and scallions if desired.