Pumpkin Ginger Soup #2 Recipe

Name: Pumpkin Ginger Soup #2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 1 large onion, coarsely chopped; 1 tablespoon chopped garlic; 1 tablespoon chopped peeled fresh ginger; 3 tablespoons vegetable oil; 1 (3-lb) sugar or cheese pumpkin, peeled, seeded, and cut into 1-inch cubes (6 cups); 1 cup dry white wine; 2 qt chicken stock, or 1 qt canned chicken broth and 1 qt water; 6 lemongrass stalks (bottom 5 inches only), coarsely chopped; 1 (1-inch) piece galangal (thawed if frozen), peeled and coarsely chopped; 3 to 5 fresh (1 1/2-inch) Thai chiles or 2 fresh jalapeno chiles, trimmed and coarsely chopped (seed chiles if a milder flavor is desired); 4 kaffir lime leaves (fresh or frozen); 1/3 cup fresh lime juice; 1/4 cup Asian fish sauce; 1 tablespoon sugar; Accompaniment: shrimp toasts

Servings: persons

Ingredients
1 large onion, coarsely chopped
1 tablespoon chopped garlic
1 tablespoon chopped peeled fresh ginger
3 tablespoons vegetable oil
1 (3-lb) sugar or cheese pumpkin, peeled, seeded, and cut into 1-inch cubes (6 cups)
1 cup dry white wine
2 qt chicken stock, or 1 qt canned chicken broth and 1 qt water
6 lemongrass stalks (bottom 5 inches only), coarsely chopped
1 (1-inch) piece galangal (thawed if frozen), peeled and coarsely chopped
3 to 5 fresh (1 1/2-inch) Thai chiles or 2 fresh jalapeno chiles, trimmed and coarsely chopped (seed chiles if a milder flavor is desired)
4 kaffir lime leaves (fresh or frozen)
1/3 cup fresh lime juice
1/4 cup Asian fish sauce
1 tablespoon sugar
Accompaniment: shrimp toasts

1
Preparation
2
Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until onion is softened, about 4 minutes. Add pumpkin and wine and boil, uncovered, until wine is reduced by about half, about 5 minutes. Stir in stock and simmer, covered, until pumpkin is tender, about 20 minutes.
3
Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute lemongrass, galangal, and chiles to taste, stirring, until lightly browned, about 1 minute. Remove from heat.
4
Puree pumpkin mixture in batches (use caution when blending hot liquids) and return to pot. Stir in lemongrass mixture, lime leaves, lime juice, fish sauce, and sugar. Simmer, uncovered, 20 minutes. Pour soup through a sieve, discarding solids, and season well with salt and pepper.
5
Cooks' note:
6
Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Ingredients, 1 large onion, coarsely chopped, 1 tablespoon chopped garlic, 1 tablespoon chopped peeled fresh ginger, and more.

Yes, Pumpkin Ginger Soup #2 falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Ginger Soup #2

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