Silky Coconut Pumpkin Soup Keg Bouad Mak Fak Kham Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
• Bake in the preheated oven until soft, about 45 minutes.
• While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
• Bake in the preheated oven until soft, 30 to 40 minutes.
• Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
• Puree soup using an immersion blender until smooth.

Steps:

• In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened.
• Peel, cut the shallots lengthwise in half, and set aside.
• Clean the seeds from the pumpkin or butternut squash; cut into small 1/2-inch cubes- you should have about 4 1/2 to 5 cups cubed pumpkin.
• Place the coconut milk, broth, pumpkin cubes, shallots and coriander leaves in a large pot and bring to a boil; add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes.
• Stir in the fish sauce and cook for another 2 to 3 minutes.
• Taste for salt and add a little more fish sauce if you so desire.
• At this point, you can serve immediately or let the flavor develop by letting stand for up to an hour, then reheat just before serving.
• Grind black pepper generously over each serving and garnish with a sprinkling of green onions, if you like.
• Leftovers freeze very well.

Steps:

• Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
• Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

Steps:

• In a medium saucepan, stir-fry onion in oil until golden brown.
• Add shrimp, chiles, and shrimp paste; fry for 1 minute.
• Add water and bring to a boil.
• Add pumpkin, reduce heat, and simmer for 10 minutes.
• Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
• Serve garnished with lemon juice, basil leaves, and cilantro.

Steps:

• In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots lengthwise in half, and set aside. Peel the pumpkin and clean off any seeds. Cut into small 1/2 inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin. Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook another 2 - 3 minutes. Taste for salt and add a little more fish sauce if you wish. The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving. Garnish with blak pepper and minced scallion greens. Leftovers freeze well.