Name: Thai Pumpkin Soup
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 4 servings
Ingredients: 3 pound pumpkin or winter squash ((kabocha squash best)); 0.5 tbsp coconut oil (or neutral-flavored oil of choice); 0.5 tsp kosher salt; 0.5 tsp white pepper; 0.25 tsp ground cinnamon; 1 tsp cumin seeds ((or 0.75 tsp ground cumin)); 1 tsp coriander seeds ((or 0.75 tsp ground coriander)); 0.5 tsp white pepper ((or freshly cracked black pepper)); 0.25 tsp ground cinnamon; 0.25 tsp ground turmeric; 1.5 tbsp coconut oil (or neutral-flavored oil of choice); 3 null large shallots (chopped (or 1 small yellow onion)); 6 null garlic cloves (chopped); 2 inch ginger (piece, grated or minced (okay to leave peel on)); 2 stalks fresh lemongrass (outer papery layers removed, then minced); 1 can full-fat coconut milk ((13.5-ounce / 400 mL)); 2 tbsp red curry paste; 3 cups vegan “chicken” broth ((720 mL) or good-quality vegetable broth); 12 null dried Makrut lime leaves (or 6 fresh lime leaves); 1.5 tbsp coconut sugar (or organic brown sugar, more as needed); 1 tbsp thai soy sauce (+ 1 tsp (or 2 TBSP + 1 tsp regular soy sauce)); 1 handful thai basil leaves (chopped or torn); null null crusty bread (toasted); null null peanut chile crunch ((optional, see next recipe card)); 0.5 cup salted peanuts ((70g)); 1 tbsp coconut oil (or neutral-flavored oil of choice); 1 null fresno peppers (diced); null dash soy sauce (a few dashes of (or tamari for GF)); null null black pepper (freshly cracked); null null kosher salt

Instructions

Show units in method

1

Preheat oven to 400ºF/205ºC. Slice the pumpkin or winter squash (3 pound) in half. If too hard, microwave the whole squash for 2 minutes to soften. Scoop out the seeds.
2

Roast the pumpkin. Mix coconut oil (0.5 tbsp), kosher salt (0.5 tsp), white pepper (0.5 tsp), and ground cinnamon (0.25 tsp) to form a paste. Brush inside the cavities of the [pumpkin or winter squash] only. Lightly brush the top outer rims with oil (no spices to prevent burning). Place [pumpkin or winter squash] halves, flesh side down, on a rimmed sheet pan. Prick the skin for venting. Roast for 40 to 45 minutes until very soft.
3

Crush the spices. Grind the cumin seeds (1 tsp) and coriander seeds (1 tsp) using a spice grinder or mortar and pestle, leaving some texture. Stir in the white pepper (0.5 tsp), ground cinnamon (0.25 tsp), and ground turmeric (0.25 tsp) for your spice blend. If no grinder, crush with a heavy mug, cast iron skillet, or rolling pin in a ziploc bag.
4

Make the soup. Heat a medium saucepan over medium-high heat with coconut oil (1.5 tbsp). Add the shallots (3 large), cloves (6 garlic), piece ginger (2 inch), and fresh lemongrass (2 stalks) with a pinch of [kosher salt], and cook for 3 to 4 minutes until shallots and garlic start to color. If sticking, add a splash of water to deglaze. Add the [spice blend] and stir almost constantly for 30 seconds.
5

Add a few tablespoons of [full-fat coconut milk] to deglaze and loosen food bits. Once bubbling, add the red curry paste (2 tbsp). Fry for a few minutes, tossing frequently to prevent sticking. Pour in the rest of the full-fat coconut milk (1 can), vegan “chicken” broth (3 cups), Makrut lime leaves (12 dried), coconut sugar (1.5 tbsp), and thai soy sauce (1 tbsp). Bring to a boil, then simmer for 10 minutes. Scoop out the [makrut lime leaves] but keep them aside.
6

Blend the soup. While [pumpkin or winter squash] is still warm, scoop out the flesh. Transfer the flesh to a blender; discard the skin. Add the warm soup from the saucepan and blend until smooth and creamy. If a stronger lime flavor is desired, add some reserved [makrut lime leaves] and blend again. (Blend in two batches if your blender is smaller than 64 ounces).
7

Rest for 15 minutes to meld flavors. Taste, adding more [soy sauce] or [coconut sugar] as desired. Garnish each bowl with thai basil leaves (1 handful) and a spoon of [peanut chile crunch], if using. When reheating, thin with [vegetable broth] or [water] as needed.