Silky Coconut Pumpkin Soup

Ingredients

• 12 to 16 shallots, inpeeled
• 6 pounds pumpkin or butternut squash (untrimmed) or 5 pounds peeled.
• 8 cans coconut milk
• 2 Q pork or chicken broth
• 4 C loosely packed coriander leaves
• 2 tsp salt
• 1/2 C Thai fish sauce
• 1 C minces scallion greens

Procedure

1. Dry roast or grill the shallots, turning until softened and blackened. Peel, cut lengthwise in half and set aside.
2. Peel the pumpkin. Cut into 1/2" small cubes. 18 to 20 cups.
3. Place the coconut milk, broth, pumping cubes, shallots, and coriander leaves in a large pot and bring to a boil.
4. Add salt and simmer over medium heat until the pumpkin is tender, about 10 minutes.
5. Stir in the fish sauce and cook for another 2 to 3 minutes.
6. Taste for salt and add a little more fish sauce if you wish.
7. Grind black pepper over after serving.