Ingredients

• 750 g Pumpkin (or butternut squash), peeled and diced
• 400 ml Coconut milk
• 500 ml Vegetable or chicken broth
• 1 Onion, chopped
• 2 cm Fresh ginger, grated
• 2 cloves Garlic, minced
• 2 Star anise
• 1 Cinnamon stick
• 1 tablespoon Vegetable oil
• 1 teaspoon Palm sugar (or brown sugar)
• 1 tablespoon Fish sauce (nuoc mâm)
• 1 tablespoon Lime juice
• to taste Fresh cilantro, chopped
• to taste Crispy fried shallots (for garnish)
• to taste Fresh red chili, sliced (optional, for garnish)
• to taste Salt
• to taste Pepper

Instructions

1. 1

   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. 2

   Stir in the grated ginger and minced garlic, then sauté for 1 minute until fragrant.

3. 3

   Add the diced pumpkin, star anise, and cinnamon stick. Mix and cook for 2-3 minutes.

4. 4

   Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the pumpkin is very tender.

5. 5

   Remove the star anise and cinnamon stick. Using an immersion blender (or transfer to a regular blender), blend the soup until smooth.

6. 6

   Stir in the palm sugar, fish sauce, and lime juice. Season with salt and pepper to taste, adjusting as needed.

7. 7

   Serve hot, garnished with fresh chopped cilantro, crispy fried shallots, and fresh red chili slices if desired.