Silky Coconut-Pumpkin Soup

1. 1

   In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened.

2. 2

   Peel, cut the shallots lengthwise in half, and set aside.

3. 3

   Clean the seeds from the pumpkin or butternut squash; cut into small 1/2-inch cubes- you should have about 4 1/2 to 5 cups cubed pumpkin.

4. 4

   Place the coconut milk, broth, pumpkin cubes, shallots and coriander leaves in a large pot and bring to a boil; add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes.

5. 5

   Stir in the fish sauce and cook for another 2 to 3 minutes.

6. 6

   Taste for salt and add a little more fish sauce if you so desire.

7. 7

   At this point, you can serve immediately or let the flavor develop by letting stand for up to an hour, then reheat just before serving.

8. 8

   Grind black pepper generously over each serving and garnish with a sprinkling of green onions, if you like.

9. 9

   Leftovers freeze very well.

* Per serving · 4 servings · Values may vary.