Each Asian country has its own version of hot and sour soup. They are identified by their ingredients. Thailand's tom yum is flavored with lemon grass, lime, kaffir lime leaves, fish sauce and Thai chiles, and in this recipe developed by Ming Tsai and Tom Berry, pumpkin. I used pumpkin that I had frozen from last year, dried lemongrass and jalapenos. Andrew loved this because he's a fan of hot food, but I liked it too. The flavor is amazing and I used the sour cream to cool it down a little. The texture is just a little thicker than broth, and requires a hand blender and then straining to take the solids out.