PUMPKIN CORN AND LEMONGRASS SOUP ENJOY DAN:

                PUMPKIN CORN AND LEMONGRASS SOUP by CHEF DAN:

          Serves 4

INGREDIENTS:

4 cups peeled and diced pumpkin

1 tablespoon coconut oil

 Tablespoon butter

1-tablespoon red curry paste
1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded

I onion, diced

Zest of one lime

4 garlic cloves, minced

1 thumb-size fresh ginger, crushed

1 tablespoon EACH turmeric, fish sauce, soy sauce and mirin

1 (19 Oz) Mae Ploy coconut milk

3-cups vegetable stock

2 cups fresh or frozen corn

2-tablespoon lime juice

1 bunch of fresh cilantro, chopped

DIRECTIONS: 

1.   In a stock-pot add oil and butter over medium-heat when sizzling.

2.   Add red curry paste, stir until fragrant about 20 seconds.

3.   Add the next 9 ingredients, sauté for 4-5 minutes.

4.   Stir in stock, coconut milk, pumpkin; and corn bring to a boil.

5.   Cook covered for 20 minutes or until pumpkin softens.

6.   Add lime juice.

7.   Blend the soup in batches in a blender, until smooth.

8.   Reheat in pot.

9.   Serve sprinkle with cilantro.

ENJOY DAN:                                         BON-APPETITE!!