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Recipe courtesy of Ming Tsai

Hot and Sour Pumpkin Soup with Chive Cream

  • Yield: 4 to 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    342
    Total Fat
    13
    Saturated Fat
    4
    Carbohydrates
    42
    Dietary Fiber
    5
    Sugar
    18
    Protein
    13
    Cholesterol
    20
    Sodium
    2362
  • Total: 1 hr 5 min
  • Prep: 5 min
  • Cook: 1 hr
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Ingredients

1 large onion, peeled and diced large

1 tablespoon chopped garlic

2 tablespoons canola oil

1 tablespoon chopped ginger

1 (2 to 3 pounds) pumpkin, peeled, seeded and cut into large cubes

1 cup white wine

2 quarts chicken stock

8 stalks lemongrass, white part only, chopped roughly (may substitute with zest of 2 lemons)

5 kaffir lime leaves, optional

5 Thai bird chiles (may substitute with 2 jalapenos)

1/2 cup fish sauce

1/2 cup fresh lime juice

1 tablespoon sugar

Salt and pepper

1/2 cup sour cream

1 tablespoon finely chopped chives

Directions

  1. In a medium stockpot coat with 1 tablespoon oil, sweat the onion, garlic, and ginger until the onions are translucent. Add the pumpkin and wine and simmer until the wine is reduced by half. Add the chicken stock and bring to a simmer, continue cooking for about 20 minutes until the pumpkin is tender.
  2. In a hot saute pan coated with 1 tablespoon oil, sear the lemon grass and Thai bird chiles until lightly browned, remove from heat.
  3. When the pumpkin is tender, puree smooth using a hand blender or a blender and return to a simmer. Add the sauteed lemon grass, chilies, sugar, kaffir lime leaves (optional), lime juice, and fish sauce. Gently simmer for 20 minutes. Strain the soup through a medium strainer, discarding the solids, and season well with salt and pepper. The soup should be medium in body and may require additional chicken stock or water.
  4. In a small bowl, mix the sour cream with the chives.
  5. PLATING Serve the soup hot with a dollop of sour cream and chives in the center as garnish.

Copyright 2000, Ming Tsai and Tom Berry, All Rights Reserved

Show: East Meets West with Ming Tsai
Episode: Two Spicy Soups

Categories:

Pumpkin Soup Vegetable Soup Pumpkin Soup Asian Thai Dairy Recipes Jalapeno Recipes Fruit Fall

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3 Reviews
Add Your Review

MICHELE R.

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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