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Gourmet

Pumpkin, Corn, and Lemongrass Soup

By Lillian Chou

3.9

(40)

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.

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