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)

www.epicurious.com

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

View full recipe on www.epicurious.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.epicurious.com.

Share this recipe:

Cooking tools:

Immersion blender
Blender
Pot
Chef's knife
Cutting board
Ladle
Wooden spoon
Measuring cup
Measuring spoon
Stove
Serving bowl

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)