For me, soup is the ultimate nourishment, and it doesn't always have to be chicken soup. "You always order soup," mentioned my associate, Jubilee, the other day. But what could be better on a cold day than hot steaming soup to warm the body and soul?

While at the dentist, I found the recipe for this delicious treat, mingling American and Asian flavors, in Metropolitan Home Magazine (November 2006) produced by Katherine E. Nelson. The friendly receptionist was kind enough to copy it for me. The soup met with rave reviews the very first time I served it. I am sure you will be applauded as well for sharing it with your Thanksgiving guests or simply serving it with crusty bread and a glass of dry white wine.

Ingredients:
1 medium pumpkin or butternut squash
4 tablespoon canola oil
1 medium leek, chopped
1stalk fresh lemongrass, finely chopped
1 tablespoons of fresh ginger, grated
4-5 cups of chicken or vetable broth
salt and cayenne pepper to taste
fresh crusty bread

Preparations:

Chef One:
Preheat the oven to 400 degrees. Halve the pumpkin and remove the seeds. Rub the cut sides with one tablespoon of oil per side. Place the pumpkin halves, cut side down, onto a baking sheet and roast until tender (about 1 hour).

Chef Two:
Wash and chop leeks, lemongrass.
Peel and chop ginger.
Using the remaining oil, sauté the leeks, lemongrass and ginger over medium heat in a large soup pot until softened but not brown (about 10 minutes).

Chef One:
When the pumpkin is soft, remove from oven and let rest until cool enough to handle. Scoop out the flesh and add it to the vegetables along with 4 cups of stock, and salt and cayenne.

Chef Two:
Bring the mixture to a boil, stirring constantly. Reduce the heat and let simmer for about 20 minutes. Cool and puree* the soup. For finer consistency, strain the mixture through a mesh strainer. Add more broth if the soup is too thick. Adjust seasoning.

Ladle the soup into soup bowls and decorate with rings of cooked lemongrass, fresh chives, and a splash of cream.

Bon Appetit!

* In this recipe the soup is pureed in batches in a blender. I prefer using a hand mixer instead and puree the soup directly in the pot, which is easier.