Hot-and-Sour Pumpkin Soup

Hot-and-Sour Pumpkin Soup
Photo by Rita Maas

Ingredients

  • 1 piece galangal
  • 1 quart water
  • 2 quarts chicken stock, or canned chicken broth
  • 1 tablespoon garlic
  • 1 3-lb sugar or cheese pumpkin
  • 1 cup dry white wine
  • 3 tablespoons vegetable oil
  • + 8 more ingredients
    • shrimp toasts
    • 1 tablespoon fresh ginger
    • 1 tablespoon sugar
    • 5 fresh Thai chiles or 2 fresh jalapeño chiles
    • 1/3 cup fresh lime juice
    • 1 large onion
    • ¼ cup Asian fish sauce
    • 6 lemongrass stalks

Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until onion is softened, about 4 minutes. Add pumpkin and wine and boil, uncovered, until wine is reduced by about half, about 5 minutes. Stir in stock and simmer, covered...

View full recipe at Epicurious

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