Name: Hot-and-Sour Pumpkin Soup
Yield: Makes 6 to 8 servings, or about 10 cups
Ingredients: 1 large onion, coarsely chopped; 1 tablespoon chopped garlic; 1 tablespoon chopped peeled fresh ginger; 3 tablespoons vegetable oil; 1 (3-lb) sugar or cheese pumpkin, peeled, seeded, and cut into 1-inch cubes (6 cups); 1 cup dry white wine; 2 qt chicken stock, or 1 qt canned chicken broth and 1 qt water; 6 lemongrass stalks (bottom 5 inches only), coarsely chopped; 1 (1-inch) piece galangal (thawed if frozen), peeled and coarsely chopped; 3 to 5 fresh (1 1/2-inch) Thai chiles or 2 fresh jalapeño chiles, trimmed and coarsely chopped (seed chiles if a milder flavor is desired); 4 kaffir lime leaves (fresh or frozen); 1/3 cup fresh lime juice; 1/4 cup Asian fish sauce; 1 tablespoon sugar; shrimp toasts

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Hot-and-Sour Pumpkin SoupRita Maas

Active time: 40 min Start to finish: 1 1/2 hr

While you could make one without the other, Blue Ginger's shrimp toasts go so well with this flavorful soup that the two recipes function as a pair. We think of the combination as an Asian twist on soup and a sandwich.

Cooks' note:

• Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.

Recipe notes

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