Things to cook with pumpkin were getting boring here, so I thought an Asian flavored soup would be different. I took this ‘n that from about five recipes and came up with a pot of flavorful, thick Chicken Pumpkin Lemongrass Soup.

What gave it Asian oomph was fresh-cut lemongrass from our patio. And juice from our fresh limes. (Sounds like we’re mega-farmers but that’s pretty much all that’s consumable on our property, given how lousy the lemon tree is.)

In Vietnam, fields of lemongrass dot the countryside. Southern California is obviously not Vietnam, but I’m hoping our climate can sustain my one little lemongrass plant. I bought it online after our Vietnam trip. $9. It took a few months to sprout, and somebody should remind me to bring it indoors next summer. But, I can confirm that fresh-from-the-plant lemongrass is glorious.  And very strong, so only use one 2-inch stalk.

Chicken Pumpkin Lemongrass Soup

• 2 Tbsp. butter
• 1 Tbsp. olive oil
• 1/2 onion, diced
• 4 boneless, skinless chicken thighs cut into 1-inch cubes
• 1 fresh stalk of lemongrass – remove leaves, cut to 2-inch piece, smash with a large heavy knife
• 3 cups water
• 3 cups pumpkin puree (I used fresh)
• 1 tsp. salt
• 4 to 6 Tbsp. nuoc cham sauce, divided (I made some fresh, pretty easy)
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh green onions
• Fresh limes

In a large, heavy stockpot, melt butter with olive oil.  Add onions and cook until softened. Add chicken pieces and cook until browned.  Remove chicken to a plate.  Add lemongrass, pumpkin, water, salt and 4 Tbsp. nuoc cham sauce. Bring to boil, reduce to simmer and cook 10 minutes. Remove lemongrass stalk. Using a handheld blender, puree soup to desired smoothness. Add cooked chicken back to soup and heat through. Add more nuoc cham sauce to taste. Serve topped with cilantro and green onions, drizzle with fresh lime juice to taste. Serves 6.