HOT AND SOUR PUMPKIN SOUPI don't find anything better than soup and a chunk of crusty bread on a cool, fall weeknight. This looks incredible, though there are a couple of ingredients which may be a challenge to find.
Ingredients:
1 large onion, coarsely chopped
1 TBL chopped garlic
1 TBL chopped peeled fresh ginger
3 TBL vegetable oil
1 3-lb sugar or cheese pumpkin, peeled, seeded, and cut into 1-in cubes (6 cups) (alternatively, try 2 20-oz cans of pure pumpkin)
1 cup dry white wine
2 qt chicken stock, or 1 qt canned chicken stock and 1 qt water
6 lemongrass stalks (bottom 5 inches only), coarsely chopped
1 1-in piece galangal 9thawed if frozen), peeled and coarsely chopped (alternatively, add more ginger)
3 to 5 fresh (1 and 1/2 -in) Thai chiles or 2 fresh jalapenos, trimmed and coarsely chopped (seed chiles if a milder flavor is desired)
4 kaffir lime leaves (fresh or frozen)
1/3 cup fresh lime juice
1/4 cup Asian fish sauce
1 TBL sugar
Preparation:
-Cook onion, garlic and ginger in 1 TBL oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until the onion is softened, about 4 minutes. Add pumpkin and wine, boil, uncovered until wine is reduced by 1/2, about 5 minutes. Stir in stock and simmer, covered until pumpkin is tender, about 20 minutes.
-Heat remaining TBL of oil in a 10-in heavy skillet over moderatley high heat until hot but not smoking, then saute lemongrass, galangal, and chiles to taste, stirring until lightly browned, about 1 minute. Remove from heat.
-Puree pumpkin mixture in batches (it's hot so be careful) and return to pot. Stir in lemongrass mixture, lime leaves, lime juice, fish sauce and sugar. Simmer, uncovered for 20 minutes. Pour soup through a sieve, discarding solids, and season well with salt and pepper.
Suggestions:
If the soup is too thin, add the solids and puree them well with the soup.
If using canned pumpkin, it's possible a little sweetness is necessary. A healthy and good way to add sweetness is with maple syrup.
Gourmet, 10/01
