Hot and Sour Pumpkin Soup with Chive Cream

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My hubby and I love Southeast Asian flavors and pumpkin both so thought this was a nice twist on the Thai Tom Yum flavor profile in a pumpkin soup. We backed the fish sauce WAY down, used probably two tablespoons as opposed to half a cup as the recipe calls for. We like the influence of fish sauce and the unique Southeast Asian character it provides, but felt the amount called for was probably too much for our tastebuds. Good decision as it turns out. We highly recommend adding in the kaffir lime leaves, although the recipe calls them optional they really do add something unique, as does the lemongrass. You just will not get the same flavor profile by subbing lemon rind. Since we cut back on the fish sauce we added salt. Also we used palm sugar in place of white sugar as we felt that would be more in the character of Southeast Asian flavors and that also turned out to be a good decision - with a little more sugar than the recipe called for as well. Overall, we'd make this again so it is a "keeper". And the chives and sour cream are not necessary or even helpful in the recipe from our view...so we'd leave them out.

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Ming has done it again!

This is a very healthy recipe and Ming deserves a medal for this special recipe.

We do not eat nearly enough pumpkin and unfortuantely, it seems that the only time we have this lovely squash available is for a mere 1 month. What a shame. We should be using more Pumpkin in our daily lives.

Thanks Ming, for designing this "precious pumpkin" recipe for all of us to love and enjoy.

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The fish sauce added a surprisingly pungent fish taste that caught my guests unexpectedly; however, we enjoyed the zing of the peppers and decided we'd pair the soup with a fish rather than meat dish in the future.