Coconut Pumpkin Soup with Crispy Shallots
Servings: 8 cups
- 1 bunch fresh cilantro
- 4 tablespoons olive oil divided
- 1 yellow onion chopped
- 2 carrots chopped
- 2 cloves garlic chopped
- 1 1/2 teaspoons kosher salt divided
- 1 15-ounce can pure pumkin puree
- 1 teaspoon chili powder
- 1 tablespoon finely grated fresh ginger ot 1 teaspoon ground ginger
- 4 cups low-sodium vegetable broth or chicken broth
- 2 shallots thinly sliced
- Freshly ground black pepper
- 1 13.66-ounce can coconut milk for serving
- Lime wedges for serving
- Cut cliantro leaves and tender stems from tougher stems; set aside leaves and tender stems for serving.
- Heat 2 tablespoons oil in a large pot over medium. Add onion, garlic, carrot, chopped cilantro stems, and 1/2 teaspoon salt and cook until softened, 8 to 10 minutes.
- Add pumpkin puree, chili powder, and ginger and cook, stirring often, until deepened in color, about 2 minutes.
- Add broth and 1 1/2 cups water and bring to a boil. Reduce heat and simmer over medium-low, stirring occasionally, until flavors meld, 15 minutes.
- Combine remaining 2 tablespoons oil and shallots in a small skillet and heat o high heat until shallots are bubbling and starting to darken around the edges, about 2 minutes. Reduce heat to low and continue to cook until golden brown, 2 to 3 more minutes. Transfer shallots to a paper towel lined plat with a slotted spoon; discard oil. Season shallots with a pinch of salt.
- Whisk coconut milk in a medium bowl until thickened and set aside.
- Puree soup in a blender until smooth and season with remaining 1 teaspoon salt and freshly ground black pepper. Serve soup in bowls and top with coconut milk, shallots and cilantro leaves. Serve with lemon wedges.