Silky-Coconut Pumpkin Soup (Keg Bouad Mak Fak Kham) Recipe

Name: Silky-Coconut Pumpkin Soup (Keg Bouad Mak Fak Kham) Recipe
Ingredients: 3 to 4 shallots, unpeeled; 1 1/2 pounds pumpkin (untrimmed), or butternut squash or 1 1/4 pounds peeled pumpkin; 2 cups canned or fresh coconut milk; 2 cups mild pork or chicken broth; 1 cup loosely packed coriander leaves; 1/2 teaspoon salt; 2 tablespoons Thai fish sauce, or to taste; Generous grindings of black pepper; 1/4 cup minced scallion greens (optional)

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Serve this lush, smooth soup as part of an Asian or Western meal. Large wedges of pumpkin with a pale gray-green skin are sold in Southeast Asian groceries and in Caribbean produce markets. Pick out...

Keywords

asian
coconut milk
shallot
pumpkin
main
side
dinner
dairy free
nut free
gluten free
make ahead
simmer
cookbooks

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Ingredients

3 to 4 shallots, unpeeled
1 1/2 pounds pumpkin (untrimmed), or butternut squash or 1 1/4 pounds peeled pumpkin
2 cups canned or fresh coconut milk
2 cups mild pork or chicken broth
1 cup loosely packed coriander leaves
1/2 teaspoon salt
2 tablespoons Thai fish sauce, or to taste
Generous grindings of black pepper
1/4 cup minced scallion greens (optional)