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

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Recipe notes

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