My friend Kate makes the best Thai Pumpkin soup! She recently shared her recipe and I thought I would pass it on.
2 TBL oil 1 onion chopped
1 TBL brown sugar
2-4 cloves garlic, crushed
1 small pumpkin, cooked, peeled and chopped into chunks
1 cup water or broth
1 15 oz. can coconut milk
3 TBL hot sweet chili sauce (Mae Ploy)
1 TBL lemon grass, chopped, or 1 TBL grated lemon peel
1 TBL fish sauce (I skip this and just add 1 TBL salt)
1/4 cup chopped fresh cilantro (I skipped this too)
Cook the onion with the oil, brown sugar and garlic until soft. Add the pumpkin, water, coconut milk, chili sauce, lemon and fish sauce (if using). Simmer for about 25 minutes. Remove and puree in a blender until smooth. Yum!
(I can totally vouch for the Yum!)