Instructions: Makes 6 servings

Remove the leaves from the cilantro and leave the stems to flavor the soup.

Tie the stems together for easy retrieval from the pot. Chop the leaves for the gremolata.

1. In a large pot combine pumpkin, stock, scallions, chile, lemongrass, and cilantro stems. Over high heat, bring to a boil, reduce heat, cover, and simmer until pumpkin is very render, 15 to 20 minutes.

2. Discard lemongrass, cilantro, and chile, if using. In blender or food processor puree soup, in batches, until smooth.

3. Return puree to pot. Stir in coconut milk (reserve some for garnish, if desired), lime juice, salt, and pepper. Heat to desired temperature.

4. In a small bowl, combine lime zest, garlic, and cilantro. Pour soup into bowls and top with gremolata.

VEGAN

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