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Spicy Pumpkin Soup with Coconut Milk

Soups

Based on the Boston Globe Magazine, 2005 November 13

Serves 6.

• 2 tablespoons margarine
• 1 finely chopped small chili pepper
• 1 Spanish onion, finely chopped
• 2 tablespoons chopped fresh ginger
• 4 cups pureed roasted pumpkin (use 4 of the 3-pound sugar pumpkins)
• 4 cups vegetable stock
• 1 cup coconut milk
• Salt and pepper, to taste
• chopped scallions for garnish
• chopped cilantro for garnish
• sauteed chopped apples for garnish (optional)

Roasting the sugar pumpkins

The sweetest sugar pumpkins measure about 6 to 7 inches across and weigh about 3 pounds each. You can also use the smaller 1 1/2-pound pumpkins. Set the oven at 450 degrees. Wash the pumpkins to remove any dirt. With your hands, snap off the stems. Halve the pumpkins through the stem end. Use a spoon to scoop out the seeds. Set the pumpkin halves on a rimmed baking sheet, cut sides down. Roast them for 50 to 60 minutes or until the flesh is tender when pierced with a skewer. Set them aside to cool. With a large spoon, scoop the flesh from the pumpkin skins and puree it in a food processor.

Making the soup

In a heavy-based saucepan, melt the margarine. Add the onion and chili pepper and cook over medium heat for 10 minutes, stirring often, or until the onion softens. Add the ginger and cook for 2 minutes, stirring often.

Stir in the pumpkin puree, then the stock, a little at a time, until the mixture is smooth. Stir in the coconut milk with salt and pepper. Bring the mixture to a boil. Turn down the heat, and simmer the soup for 5 minutes.

Ladle into 6 bowls. Arrange the garnishes in small bowls and let the guests add their own toppings to the soup.