January 19, 2013 by Stacy McDonald
This is a repost, but I thought I’d share it again with some of my newer readers…
1/2 C. chopped shallots2 T. chopped fresh garlic2 – 13 1/2 oz. cans of unsweetened coconut milk (with the cream)3 lb. cooked pumpkin (canned pumpkin can be used in a pinch)5 C. rich chicken broth (homemade is best)1 1/2 C. loosely packed semi-chopped cilantro leaves1 tsp. salt3-5 T. fish sauce (to taste)Fresh ground black pepperchopped fresh chivesChop and brown shallots and garlic in 1 T. coconut oil. Add broth, coconut milk, and pureed pumpkin. (It is possible to start with raw, seeded, and peeled chunks of pumpkin, and then puree mixture at this stage in batches. Cook on medium until hot. Prior to serving, add fish sauce, salt, and cilantro. Garnish with chives and fresh black pepper.