Pumpkin bisque

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Ingredients

2 cloves garlic, crushed

2 shallots, sliced

2 pieces fresh lemongrass, cut in half and bruised

2 cups chicken broth

2 tbsp roasted red chili

2 kaffir lime leaves, broken in half

1 1/4 lbs pumpkin or other winter squash, peeled and cut into 1/2-inch pieces

1 can 13.66 oz coconut milk

2 tbsp fish sauce

1 tsp sugar

Ground white pepper to taste

2 small red chilies, seeded and thinly sliced (optional)

Fresh cilantro sprigs (optional)

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Chef Photos

Thailand

Serves 6

Directions

1. Place garlic, shallots and lemongrass in a food processor, or with mortar and pestle, process or grind into a paste. Bring chicken broth to boil in large saucepan. Add garlic mixture, chili paste and kaffir lime leaves; stir to dissolve chili paste. Add pumpkin; simmer 15 minutes or until pumpkin is tender.

2. Stir in coconut milk; return to simmer. Add fish sauce, sugar and white pepper; simmer 5 minutes. Remove any large pieces of lemongrass and kaffir lime leaves. Cool slightly.

3. Puree soup in food processor or blender. Serve warm or chilled. Garnish with red chiles and sprigs of cilantro, if desired.

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