Pumpkin Soup (Gourmet Magazine, 1994)

Ingredients

• 2 ½ pounds fresh pumpkin, calabaza, or butternut squash, seeded, peeled, and cut into 1-inch pieces (about 6 cups)

• 4 ½ cups homemade chicken broth or good vegetable stock (see http://www.cooksillustrated.com/article.asp?did=3858)

• 1 cup finely chopped white part of leek, washed well and drained

• 3 tablespoons of unsalted butter

• 1 teaspoon of curry powder or garam masala

• 2 teaspoons ground ginger or 1 ½ tablespoons fresh minced ginger

• 1 ½ teaspoons ground coriander seeds

• 2 teaspoons paprika

• 4 large garlic cloves, minced

• 3 ½ cups fresh coconut milk or well-stirred unsweetened canned coconut milk (not Coco Lopez).

• 2 tablespoons soy sauce or to taste

• ½ cup chopped fresh coriander (cilantro)

• 2 small fresh red Thai or serrano chilies, seeded and chopped

• 3 tablespoons fresh lemon juice

Accompaniments

• minced red onion

• finely chopped pineapple

• finely chopped red bell pepper

• lightly toasted shredded fresh coconut or unsweetened dessicated coconut

In a kettle simmer pumpkin in chicken broth, covered, until tender, 20 to 30 minutes. In a blender or food processor, carefully puree the pumpkin mixture in small batches, transferring the pureed pumpkin to a large bowl.

In a clean kettle, cook the leeks in butter over medium heat, stirring, until soft. Stir in dried spices, the ginger, and all but 2 teaspoons of the garlic. Cook over low heat, stirring, until fragrant, about 2 minutes. Stir in coconut milk and simmer for 5 minutes. Stir in pumpkin puree and simmer, stirring, for 5 minutes. Stir in soy sauce.

The soup may be prepared to the point up to 4 days in advance, chilled and covered. Reheat the soup before continuing.

In a blender or small food processor, puree the fresh coriander, the remaining 2 teaspoons of garlic, and chilies with the lemon juice and stir into the soup. Simmer soup 1 minute and season with salt and pepper.

Serve the soup with the accompaniments. Makes about 9 cups.