Name: Hot and sour pumpkin soup
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 30.00 ml oil; 1.00 onion large; 1.00 garlic cloves, crushed; 15.00 ml fresh ginger peeled, chopped; 500.00 ml pumpkin diced; 250.00 ml wine dry white; 1.00 Litres stock chicken; 6.00 lemongrass stalks, roughly chopped; 4.00 fresh chillies chopped; 4.00 bay leaves; 80.00 ml lemon juice; 60.00 ml fish sauce; 15.00 ml sugar

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Ingredients (13)

30.00 ml	oil
1.00	onion — large
1.00	garlic — cloves, crushed
15.00 ml	fresh ginger — peeled, chopped
500.00 ml	pumpkin — diced
250.00 ml	wine — dry white
1.00 Litres	stock — chicken
6.00	lemongrass — stalks, roughly chopped
4.00	fresh chillies — chopped
4.00	bay leaves
80.00 ml	lemon juice
60.00 ml	fish sauce
15.00 ml	sugar

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Method:

Heat the oil in a frying pan, sauté onion, garlic and ginger and cook for 4 minutes.

Add pumpkin and wine and boil,uncovered, until wine is reduced by about half. Stir in stock and simmer, covered, until pumpkin is tender.
Heat 1t oil in frying pan over a high heat and sauté lemon grass and chillies to taste, stirring, until lightly browned. Remove from heat.
Purée pumpkin mixture in batches and return to pot. Stir in lemon grass mixture, bay leaves, lemon juice, fish sauce and sugar. Simmer uncovered for 20 minutes.
Pour soup through a sieve, discarding solids, and season well with salt and pepper.

Serve in soup tureen or small hollowed out pumpkins.