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Tangy  Pumpkin Soup

Serves 4-6


  • 2 tablespoons coconut oil, Canola or other high-heat cooking oil
  • 1/4 cup finely chopped shallot
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 2 fresh hot red or green chiles, preferably Thai chiles, thinly sliced (seeded, if you prefer less heatl
  • 1 clove garlic, chopped
  • 4 cups peeled and diced pumpkin
  • 3 cups chicken stock
  • 1 cup regular or light coconut milk
  • 2 stalks lemongrass, cut into 2-inch pieces and bruised (you can substitute grated zest of 1 lemon or lime)
  • 1 teaspoon palm or brown sugar
  • 1 teaspoon salt
  • 2 tablespoons fish sauce (nam pla)
  • 1 tablespoon freshly squeezed lime juice
  • Italian basil leaves, for garnish


Heat oil in a EuroCAST Stockpot over medium-high heat. Stir-fry shallot, coriander, cumin, turmeric, chiles and garlic until fragrant, about 1 minute. Add pumpkin, stock, coconut milk, lemongrass, sugar and salt, stirring to combine. Bring to a boil. Cook until the pumpkin softens, about 8-10 minutes. Quickly stir in fish sauce and lime juice.

Transfer a blender, or using an immersion blender, blend the soup to a smooth or slightly chunky consistency, as desired. Ladle into bowls and sprinkle with basil leaves. Serve immediately.