Name: Pumpkin, Corn, and Lemongrass Soup
Cook time: 30 min
Total time: 45 min
Yield: Makes 8 servings
Ingredients: 1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded; 1 large onion, chopped; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 3/4 pounds kabocha or butternut squash; 2 1/2 cups fresh or frozen corn kernels (10 ounces; from 2 to 3 ears); 5 cups water; Garnish: cilantro leaves

Image may contain Bowl Food Custard Dish Meal Soup Bowl and Pottery

Photo by Marcus Nilsson

Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups—favored Western imports—are the exception. (And any orange-fleshed squash might be called a "pumpkin.") Here, food editor Lillian Chou combines the two and gives them a boost of bracing freshness with lemongrass and cilantro; the result is velvety and light.

Cooks' note:

Soup can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat over medium heat, stirring occasionally.

Recipe notes

See Related Recipes and Cooking Tips

Our 61 Best Pumpkin Recipes
There's no reason to stop at pie.
9 Toppings to Make Your Soup Pop
Croutons and crackers, get crumbled.
5 Healthy, Wholesome Fall Dinners
This week, comfort yourself with vegetables.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.