Sweet, creamy and spicy, have it chunky or smooth.
| 1 | red onion, chopped |
| 2 T | grated fresh ginger |
| 1 | red chili (Thai bird chili) chopped seeds removed |
| 3 c | vegetable or chicken stock |
| 1 can | coconut milk |
| 2 T | fish sauce |
| 1 T | packed brown sugar |
| 8 c | peeled and chopped pie pumpkin |
| 8 c | peeled and chopped winter squash |
| 2 T | lime juice |
| ½ c | chopped fresh cilantro |
In a stockpot, sauté onion, garlic and ginger until soft, about 10 minutes. Add chili. Add stock, coconut milk and fish sauce. Add pumpkin squash and sugar and cook at a simmer until the squash is softened. Stir in lime juice. Taste to adjust seasoning, adding salt, pepper or juice as needed. Leave chunky, or puree with an immersion blender. Garnish with cilantro and a bit more coconut cream if desired.