Directions:
- Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until onion is softened, about 4 minutes. Add pumpkin and wine and boil, uncovered, until wine is reduced by about half, about 5 minutes. Stir in stock and simmer, covered, until pumpkin is tender, about 20 minutes.
- Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté lemongrass, galangal, and chiles to taste, stirring, until lightly browned, about 1 minute. Remove from heat.
- Purée pumpkin mixture in batches (use caution when blending hot liquids) and return to pot. Stir in lemongrass mixture, lime leaves, lime juice, fish sauce, and sugar. Simmer, uncovered, 20 minutes. Pour soup through a sieve, discarding solids, and season well with salt and pepper.
- Cooks' note: Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.35 Kcal (1718 kJ) | ||
| Calories from fat | 61.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 10% | |
|---|---|---|---|
| Sodium | 946.46mg | 39% | |
| Potassium | 125.72mg | 3% | |
| Total Carbs | 82.53g | 28% | |
| Sugars | 77.55g | 310% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 0.95g | 2% | |
| Vitamin C | 6.3mg | 11% | |
| Iron | 0.2mg | 1% | |
| Calcium | 19.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 233.7 Kcal (978 kJ) | ||
| Calories from fat | 34.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 10% | |
|---|---|---|---|
| Sodium | 539.03mg | 39% | |
| Potassium | 71.6mg | 3% | |
| Total Carbs | 47g | 28% | |
| Sugars | 44.17g | 310% | |
| Dietary Fiber | 0.31g | 2% | |
| Protein | 0.54g | 2% | |
| Vitamin C | 3.6mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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