Thai Pumpkin and Coconut Cream Soup

6 cups (1-1/2 pounds) peeled and cubed pumpkin
2 cups Vegetable Stock or water
1/2-inch piece fresh ginger, peeled
1 tablespoon chopped lemongrass
2 scallions, white parts only, finely sliced
2 cups coconut cream
salt and (white) pepper to taste
Freshly squeezed lime or lemon juice, to taste
2 fresh kaffir lime leaves, or very finely shredded zest of 1 small fresh lime

In a saucepan, combine the pumpkin, stock or water, ginger, and lemongrass. Cover, bring to a boil, reduce the heat to medium-low, and simmer until the pumpkin is very tender, about 12 minutes. Add the scallions and cook briefly.

Transfer the contents of the saucepan to a blender or food processor and process until the soup is partially puréed. Pour in half of the coconut cream and process until smooth.

Rinse the saucepan and pour the purée into it. Add half of the remaining coconut cream. Season with salt and pepper and heat through without allowing the soup to boil. Taste and adjust the seasoning and squeeze in lime or lemon juice.

If using kaffir lime leaves, fold them in half and, using a sharp knife, trim away the hard central rib. Cut the leaves into threadlike shreds. Ladle the soup into bowls, add the remaining coconut cream, forming a swirl on top of each bowl, and garnish with the lime leaf or zest.

(Adapted from this recipe on Global Gourmet. See also, the CookbookWiki .)

Unfortunately, pumpkins are only in season for about six weeks, or through October possibly until mid November. I have not tried to make this soup with canned pumpkin, as to me that sort of defeats the purpose. Last year at Thanksgiving however, as I could not find fresh pumpkin, I made a variant using butternut squash and sweet potatoes (yams, for the colour) as substitutes for the pumpkin (in the ratios of 2:1). But, pumpkin's more fun, although labourious to cut up. Plus, you get the pumpkin seeds as a bonus ...
I tend to go a little heavy on the ginger, and that doesn't hurt at all! Also, I have used onion when I didn't have scallions, I use black pepper instead of white, and if you like it hot, why not throw in some fresh chili pepper. I have never found the fresh kaffir lime leaves but lime zest works fine. I use a whole, reasonably big lime for the juice and zest. And, since we're going "thai", why not sprinkle some cilantro on ...