Active Time

　　30 min

　　Total Time

　　45 min

　　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.

　　

Ingredients

Makes 8 servings

　　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

　　

Step 1

Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.

　　

Step 2

Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.

　　

Step 3

Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.

　　

Step 4

Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.

　　

Nutrition Per Serving

Per serving: 133 calories

　　7 g fat (2 g saturated)

　　8 mg cholesterol

　　445 mg sodium

　　3 g fiber

　　2 g protein

　　[See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts-C00028Pumpkinqqcqq0Cornqqcqq0andqq0Lemongrassqq0Soup-01c50eL-00o303E-08432P0-01c20cw-03E308D-03E10my-01c30d3-03E3029-02Q403U-06S20gh.html?mbid=HDEPI) ›

　　#### Nutritional analysis provided by Nutrition Data

　　Cooks' note:

　　Soup can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat over medium heat, stirring occasionally.