Roasted Pumpkin Tom Kha

Ingredients

• 2 cups Kabocha squash, peeled and cubed
• 14 oz Coconut cream
• 2 cups Vegetable broth
• 2 inch piece Galangal, sliced into rounds
• 2 stalks Lemongrass, bruised and cut into lengths
• 5 leaves Makrut lime leaves, torn
• 3 pieces Thai bird's eye chilies, smashed(optional)
• 1 cup Straw mushrooms or oyster mushrooms
• 1 tablespoon Palm sugar
• 2 tablespoons Soy sauce or vegan fish sauce
• 3 tablespoons Lime juice
• 0.25 cup Fresh cilantro for garnish

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss kabocha squash with a little oil and roast for 20 minutes until tender and slightly caramelized.

2. 2

   In a large pot, combine the vegetable broth, galangal, lemongrass, and lime leaves. Bring to a gentle simmer for 10 minutes to infuse the aromatics.

3. 3

   Stir in the coconut cream and bring the mixture back to a very low simmer, being careful not to let it boil vigorously or the cream may separate.

4. 4

   Add the mushrooms and smashed chilies to the pot, cooking for about 5 minutes until the mushrooms are soft.

5. 5

   Gently fold in the roasted kabocha squash chunks, taking care not to mash them so they retain their shape.

6. 6

   Season the soup with palm sugar and soy sauce, stirring until the sugar is completely dissolved.

7. 7

   Remove the pot from the heat and stir in the fresh lime juice to maintain its bright, zesty flavor.

8. 8

   Ladle into bowls, removing the woody aromatics if desired, and garnish generously with fresh cilantro.