2 tablespoons vegetable oil
1 onion, finely chopped
1 tablespoon brown sugar
2 cloves garlic, crushed
1 small pumpkin, skinned and chopped into 1-inch chunks
2 1/4 cups water
1 2/3 cups canned coconut cream
1 tablespoon hot sweet Thai chili sauce
1 tablespoon lemon grass, finely chopped*
1 tablespoon fish sauce
freshly ground pepper
1/4 cup fresh cilantro chopped cilantro leaves, for garnish
In a large pot, heat oil and gently cook onion with brown sugar and garlic over low heat until softened (8-10 minutes). Add chopped pumpkin, water, coconut cream, chili, lemongrass or rind and fish sauce. Season with freshly ground pepper. Simmer for about 25 minutes until tender. Remove and puree until smooth. Just before serving, adjust seasoning to taste. Mix in chopped coriander. Ladle soup into bowls and garnish with a fresh coriander leaf.
*The same amount of grated lemon peel can be substituted.
I used butternut squash, which I had previously baked, and frozen. Instead of Coconut cream I used one can of Coconut Milk, some homemade hot sauce, and added about 3 tablespoons of smooth peanut butter to this. Also some salt to taste.