Pumpkin Spicy Thai Soup w Crab and Cilantro

By Pollin

Ingredients

• 3 shallots, peeled and finely minced
• 2 tablespoons Thai yellow curry paste, preferably organic
• 3 tablespoons grated fresh ginger
• 1 pound (500 g) pumpkin or butternut squash, cubed (or 2 cups; 500 ml canned pumpkin puree)
• One 28-ounce (765 g) can peeled Italian plum tomatoes in juice
• 3 cups (750 ml) Homemade Vegetable Stock or Homemade Chicken Stock
• 1 cup (250 ml) coconut juice, preferably organic
• 2 tablespoons freshly squeezed lime or lemon juice
• 1 tablespoon Vietnamese fish sauce, preferably Red Boat brand
• 7 ounces (200 g) fresh crabmeat
• Fresh cilantro leaves, for garnish

Details

Adapted from npr.org

Preparation

Step 1

In a large saucepan, combine the shallots, curry paste, and ginger and cook over low heat until the shallots are soft and the mixture is well combined, 2 to 3 minutes. Set aside 1 tablespoon of the mixture for garnish.
Add the pumpkin, tomatoes (with juices), and vegetable or chicken stock and simmer, covered, for 15 minutes or until the pumpkin is tender. Transfer to the blender or food processor and puree.
Return the mixture to the saucepan and add the coconut juice. Stir to blend. Bring back to a simmer. Stir in the lime juice and fish sauce.
Place several tablespoons of the crabmeat in the center of each soup bowl. Pour the soup all around the crabmeat. Garnish with the reserved curry-ginger mixture and a sprinkle of cilantro leaves.

Make-ahead note: Complete the recipe through step 2. Store in an airtight container in the refrigerator for up to 3 days. Complete at serving time.

***I used cubed Trader Joe butternut squash

***Use warmed bowls