INGREDIENTS:1 small fall pumpkin 3 cans coconut milk 2 pints chicken stock 1 leek, washed and roughly chopped 1 Tbsp. ginger, peeled and roughly chopped 1 onion, peeled and roughly chopped 1 stem lemongrass, chopped 1 bunch cilantro, washed and picked ¼ cup brown sugar ¼ cup chives, choppedDIRECTIONS:Preheat oven to 375°F. Peel the pumpkin; remove seeds and set aside. Chop pumpkin into large pieces and place on a baking tray . Coat with olive oil and sprinkle on brown sugar and a little ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.