Keng Bouad Mak Fak Kham (coconut pumpkin soup)
Serves 8-10 as a side dish
6 to 8 medium shallots unpeeled
3 pounds pumpkin or butternut squash
1 cup canned coconut milk
3 cups vegetable or chicken stock
1 teaspoon salt
1/4 cup fish sauce
Generous grindings of black pepper
1/3 cup minced scallions
In a cast iron skillet, or over a grill, dry-roast or grill shallots, turning occasionally until blackened and softened. Remove blackened skin from shallots and set aside.
Cut pumpkin in half and clean out seeds. Place in baking pan cut side down and add 1/2 inch of water. Cover with foil and place in 350 degree oven for 45 min to 1 hour or soft to touch. Alternatively peel and seed pumpkin and cut into 1/2 cubes.
In a large pot, add first four ingredients and bring to a boil. Turn down to medium heat and add salt. Let simmer for 10 minutes. Add fish sauce and cook for 2 or 3 more minutes. Puree soup in a blender or use a hand-held blender. If soup is too thick, add more liquid. Taste and adjust seasoning.
If you cubed pumpkin, proceed as above. If you want a more rustic approach, skip blending altogether. Soup is also more flavorful if done 1 hour to 1 day before serving. Garnish with generous grindings of black pepper and minced scallions.