Pumpkin and Coconut Soup

By stancec44

Ingredients

• 1 tablespoon canola oil
• 2 tablespoons minced shallot
• 1 teaspoon minced garlic
• 11 ⁄2 teaspoons kosher salt, divided
• One 15-ounce can pure pumpkin puree
• One 13-ounce can coconut milk
• 1 ⁄4 cup fresh lime juice
• 1 ⁄4 cup fish sauce
• 1 ⁄2 teaspoon sambal oelek or Sriracha, plus more for serving
• 1 ⁄4 cup chopped cilantro
• 1 ⁄4 cup thinly sliced scallions
• 1 ⁄4 cup crushed Asian rice crackers (optional)

Details

Servings 4

Preparation

Step 1

1. In a large pot, heat the canola oil. Add the shallot and garlic and cook over medium-high heat until lightly browned, about 1 minute. Season with 1⁄2 teaspoon of the salt.

2. Add the pumpkin puree to the pot and whisk to combine with the shallots and garlic. Cook the mixture over medium-high heat, whisking, until the pumpkin puree begins to bubble around the edges, about 2 minutes. Whisk in the coconut milk until the mixture is smooth; lower the heat to medium and simmer for 5 minutes.

3. Add the lime juice, fish sauce, sambal oelek and the remaining teaspoon of salt and stir. Simmer for 5 minutes.

4.Divide the soup among 4 cups or bowls. Garnish with the cilantro, scallions and crushed rice crackers, if using, and serve immediately.