PUMPKIN, CORN, AND LEMONGRASS SOUP
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the exception. (And any orange-fleshed squash might be called a "pumpkin.") Here, food editor Lillian Chou combines the two and gives them a boost of bracing freshness with lemongrass and cilantro; the result is velvety and light.
Provided by Lillian Chou
Categories Soup/Stew Blender Vegetable Appetizer Thanksgiving Vegetarian Low Cal High Fiber Dinner Corn Squash Butternut Squash Fall Winter Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
- Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.
- Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.
- Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.
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Noemi Catubay
[email protected]I would recommend this soup to anyone who loves pumpkin soup. It's a delicious and easy-to-make recipe.
Brenda L. hughes
[email protected]This soup is a must-try for anyone who loves pumpkin soup. It's unique and delicious.
Mutesi Catalina
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Samantha Currie
[email protected]This soup is so creamy and comforting. It's perfect for a cold fall day.
Lesedi Mndebele
[email protected]I love the flavors in this soup. The pumpkin, corn, and lemongrass go together perfectly.
Nisha Chaudhary
[email protected]This soup is a great way to use up leftover pumpkin. It's also a healthy and delicious meal.
IB Creative
[email protected]I would recommend this soup to anyone who loves pumpkin soup. It's a delicious and easy-to-make recipe.
Elizabeth Cairo
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
alisha morrison
[email protected]I found this soup to be a bit too thick. I would have preferred it to be a bit thinner.
Jose Cruz
[email protected]This soup is too sweet for my taste. I would have preferred it to be more savory.
Mohamed Rashid
[email protected]I'm not sure what went wrong, but my soup turned out bland. I followed the recipe exactly.
Skylar Rey
[email protected]This soup is a must-try for anyone who loves pumpkin soup. It's unique and delicious.
Nkava Charlotte
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Aaron Wilcox
[email protected]This soup is so creamy and flavorful. I love the hint of lemongrass.
Kashi Megastar
[email protected]I added a little bit of cayenne pepper to my soup for a little bit of spice. It was delicious!
Alysha Shein
[email protected]This soup is a great way to use up leftover pumpkin. I had some leftover from Halloween, and this was the perfect way to use it up.
Zayan Tanvir YT
[email protected]I'm not a huge fan of pumpkin, but this soup changed my mind. It's so delicious and flavorful.
Manisha Rasaily
[email protected]This soup is perfect for a fall day. It's warm and comforting, and the flavors are just spot-on.
Mbalentle Vuyeleni
[email protected]I love how easy this soup is to make. I was able to have it on the table in under 30 minutes.
Mesfin Temesgen
[email protected]This soup is amazing! The flavors of the pumpkin, corn, and lemongrass are perfectly balanced. I will definitely be making this again.