THAI PUMPKIN SOUP

Can you guys believe that it’s already October? Just when I was enjoying the hot summer days, several days of rain later, leaves are now falling down onto the ground and you can breathe in the chilly crisp air. I love the fall season especially the one in Ontario, Canada. The leaves turn into bright and vibrant red/orange colour and it’s just pure beauty. Oh, and of course, Thanksgiving and Halloween are one of my favourite holidays and it’s just around the corner!

To kick off the fall, I’m sharing with you my Thai pumpkin soup recipe! Soups are complete necessity in the fall and winter times and it’s a true comfort food. Pumpkins are the epitome of fall and there is so much you can do with pumpkins! The classic pumpkin soup is great but with a slight twist of Asian flair and spice, you can take it to the next level. It’s smooth, creamy, and packed with flavour!

I hope you enjoy!

-Ari Yori

THAI PUMPKIN SOUP

prep time: 10-15 minutes

cooking time: 1.5 hours

portion 5-6 servings

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INGREDIENTS

1.5kg Hokkaido pumpkin (approx 600g canned puree pumpkin substitute)

1 onion, chopped

3 cloves garlic, minced

2 tsp fresh ginger, grated

1 stalk lemongrass, finely minced (lemongrass has a thick outer layer, here is how you cut lemongrass)

3-4 tbsp Thai red curry paste

2.5-3 cups vegetable broth

1-2 tbsp fish sauce

500ml unsweetened coconut milk full fat in a can or carton

1-2 lime juice

1-2 tbsp maple syrup (optional)

salt & pepper

cilantro for garnishing

sliced red chilli for garnishing

DIRECTIONS

1. Preheat oven to 205°C/400°F (skip step 1 & 3 if using canned pumpkin).

2. Slice the pumpkin in half. Using a spoon, de-seed and remove stringy insides.  Lightly season the inside of the pumpkin halves with salt then place cut-side-down onto the baking sheet. Bake until the pumpkin can easily be pierced with a knife and the flesh is pulling away from the skin which may take up to 45 to 60 minutes.

3. Cool until you can safely handle the roasted pumpkin and scoop out the pumpkin flesh. You can discard the pumpkin skin. Blend the pumpkin using a food processor or mash using a fork until smooth.

4. In a dutch oven pot, drizzle some olive oil and sauté the onions until translucent. Then add ginger, garlic, lemongrass, and Thai red curry and cook until fragrant.

5. Add vegetable broth and the pumpkin puree then reduce heat and simmer for 20-30 minutes with the lid covered. The consistency should be a bit thick.

6. Pour the soup into a blender and blend until you get a creamy and smooth consistency. Then, pour it back into to the pot.

7. Add coconut milk, lime juice, and fish sauce then turn off the heat. Give it taste and add salt and pepper to your desired taste. If you prefer the soup to be more sweet, add maple syrup to your desired sweetness.

8. Garnish the soup with fresh cilantro leaves and red chilli slices.