- 15 ounces canned pumpkin, unsweetened
- 2 (14 ounce) cans coconut milk, unsweetened
- 2 cups chicken broth
- 1 tablespoon shallot, minced
- 1 lime, zested and juiced
- 1 pinch salt
- 1 teaspoon black pepper, coarsely ground
- 1 cup cilantro leaves, whole
- 2 scallions, julienned
- Zest the lime and then juice it into a soup kettle. Remove any seeds. Add the chicken broth and shallots and bring to a boil. Add the pumpkin and coconut milk and bring to a very slow boil. Taste test and add salt and pepper as desired. Cook for about 15 or 20 minutes at a slow boil or simmer.
- The cilantro leaves can be left whole or given a course chop. The scallions should be thinly julienne. I like to first cut off the root end and any green tips that are a bit 'off.' Then I cut in half which basically give you a green end and a white end. The white end is easy to julienne cutting lengthwise 5 or 6 times. With the green end I like to cut thinly on a bias (about 15%).
- When ready to serve, add the cilantro and cook another minute. Ladle into individual bowls and garnish with a bit of the julienne scallions.