This soup is sweet and sour with a hint of heat from the chiles. You can use any orange-fleshed winter squash, or cooked pumpkin for this recipe.

  • 2 Tbsp Extra Virgin Coconut Oil
  • 1 1/2 Lbs. Pumpkin, peeled and cut into chunks.
  • 1 bunch Scallions, chopped
  • 2 inch piece Fresh Ginger, peeled and chopped
  • 2 cloves Garlic, chopped
  • 2-3 each Red Chiles, seeded and chopped
  • 2 stalks Lemongrass, split lengthwise
  • 1 bunch Cilantro, leaves and stems separated
  • 5 Cups Low-Sodium Chicken Broth or Stock
  • 1 each 14oz can coconut milk
  • 2-3 Tbsp. Thai Fish Sauce, to taste
  • Juice of 1-2 limes, to taste
  • Creme fraiche, garnish

Heat the oil in a large saucepan over low heat. Sweat the pumpkin and scallions with a pinch of salt until soft.

In another saucepan, combine the ginger, garlic, chiles, lemongrass, cilantro stems and stock. Simmer gently, covered, for 20-25 minutes. Remove from heat and allow to cool slightly. Puree with a stick blender and strain through a fine mesh sieve into the pan with the pumpkin and onion mixture, pressing on the contents of the sieve for maximum extraction. Discard the contents of the sieve.

Puree the pumpkin mixture with a stick blender until smooth. Add the coconut milk and heat to a boil over medium heat. Reduce heat and add 2 Tbsp of fish sauce and the juice of 1 lime. Adjust the seasing adding more lime juice and fish sauce, to taste. Chop the cilantro leaves finely and stir into the soup, reserving some whole leaves for garnish. Heat for a few minutes, but do not allow to boil.

Serve hot, garnished with creme fraiche and cilantro leaves.