YIELD: 4 to 6 servings | PREP TIME: 20 minutes
STOVETOP: 1 hour | SLOW COOKER: 3 to 4 or 8 to 10 hours | PRESSURE COOKER: about 45 minutes
• 1 sugar pumpkin (about 3½ pounds) or 4 cups canned pumpkin puree
• 2 tablespoons coconut oil, divided
• 3 (6-inch) sections lemongrass, chopped (about ¼ cup)
• 1 thumb-size piece fresh ginger, peeled and grated
• 1 serrano chile or jalapeño pepper, seeded and chopped
• 1 cup chopped shallots (about 2 large)
• 1 teaspoon salt
• 6 fresh kaffir lime leaves, veins removed
• 1 (14-ounce) can full-fat coconut milk
• 3 cups Chicken Broth
• Sliced fresh Thai basil leaves, for garnish (optional)
1. If using canned pumpkin puree, skip ahead to Step 2. Preheat the oven to 375°F. With a sharp knife, cut the stem off the pumpkin and slice the pumpkin in half lengthwise. Scoop out the seeds. Rub the inside of the pumpkin with 1 tablespoon of the coconut oil and place it cut side down on a rimmed baking sheet. Roast for 30 to 40 minutes, until very soft. When the pumpkin is cool enough to handle, remove the flesh from the skin and discard the skin. While you’re waiting for the pumpkin to cool, prepare the rest of the ingredients.
2. Heat the remaining tablespoon of coconut oil in a large heavy-bottomed pot over medium heat. When the oil is hot, add the lemongrass, ginger, serrano chile, and shallots. Stir in the salt and sauté for 5 to 7 minutes, until the mixture is fragrant and the shallots are translucent. If they start to brown, turn down the heat.
3. Add the kaffir lime leaves and coconut milk and turn the heat up to high. Boil for 5 minutes, then add the pumpkin and broth. Return the soup to a boil, then turn the heat down to medium-low and simmer, covered, for 20 minutes.
4. Puree the soup in batches in a blender or with an immersion blender. Add additional salt, if needed. Garnish with Thai basil, if desired.
Slow Cooker Instructions: After completing Step 2, transfer the contents of the pot, along with the pumpkin and remaining ingredients, to a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 8 to 10 hours. Proceed with Step 4.
Pressure Cooker Instructions: After completing Step 2, transfer the contents of the pot, along with the pumpkin and remaining ingredients, to a pressure cooker. Secure the lid and set it to high pressure for 8 minutes. Vent to quick-release the pressure and then open the lid. Proceed with Step 4.
Chef’s Tip: If you can’t find kaffir lime leaves, use the zest of 1 lime instead.
AIP Modification: Omit the serrano chile.