1 medium pumpkin (or large butternut squash), about 4 pounds
6 cups vegetable broth (or enough to cover cut pumpkin)
1/2 cup fresh cilantro leaves, loosely packed
1 tablespoon fresh ginger root, grated
1 teaspoon ground white pepper
2 (15-ounce) cans coconut milk
3 tablespoons chopped scallions
1. Peel and seed the pumpkin and cut into 1" chunks. Save the seeds for toasting!
2. In a large pot, place pumpkin and broth to cover. Bring to boil. Add cilantro, ginger and white pepper, cover and simmer until pumpkin is tender, about 15 minutes. Remove from heat.
3. Add coconut milk to pot. Using a stick blender, puree the soup in the pot until smooth. Return to heat and simmer, covered, for 5 minutes.
4. Ladle into bowls and garnish each bowl with 1 teaspoon scallion. Pass the soy sauce at the table.
Source of recipe: I invented this to deal with an overabundance of squash and pumpkin one autumn. It's loosely based on a traditional Vietnamese squash soup, but not on any particular recipe. The most arduous part of making it is peeling and cutting up the pumpkin.