Soup & Stew, Vegetarian
Hot & Sour Pumpkin Soup
with Fresh Ginger, Basil & Lime Leaves
1 onion coarsely chopped
3 garlic cloves, chopped
1 Tbsp fresh peeled ginger, chopped
2 shallots, chopped
2 Tbsp vegetable oil, divided
1-2 Tbsp red curry paste
1 small bunch basil
1 (3 pound) sugar pumpkin, peeled, seeded, and cut into 1 inch cubes (approx. 6 cups)
1 cup Chateau Ste. Michelle Riesling
2 quart vegetable or chicken stock
6 lemongrass stalks (bottom 5 inches only) coarsely chopped
1 (1 inch) piece of galanga peeled and chopped
2 jalapeños trimmed and chopped
4 kaffir lime leaves
1/3 cup fresh lime juice
1/4 cup asian fish sauce
2 Tbsp brown sugar
1 oz white wine vinegar
Cook onion, garlic, ginger and shallots in 1 Tbsp of the oil over moderate heat, stirring occasionally, until onions are soft. Add red curry and basil, cook 1 minute. Add pumpkin, wine and stock. Simmer until pumpkin is tender, about 20 minutes.
Heat remaining oil in a heavy skillet over moderately high heat, sauté lemongrass, galanga and jalapeño, stirring until lightly browned, about 1 minute. Remove from heat.
Puree pumpkin mixture in batches (use caution when blending hot liquids). Return to pot. Stir in lemongrass mixture, lime leaves, lime juice, fish sauce and sugar; simmer uncovered for 20 minutes. Strain soup, then season with salt and pepper.