And I will never, ever, ever get tired of it.
Starting off with something simple inspired by the now closed Satisfaction Feast in halifax n.s. canada where they made some wicked soups one of which was a thick, creamy, spicy pumpkin soup called Thai Pumpkin.
Thai Pumpkin Soup
- 1/2 medium pumpkin roasted and pureered [roast for an hour at 400]
- 1 can coconut milk
- 3 tbs red thai curry paste
- 2 tbs corriander
- 3 tbs cumin
- 2 tbs paprika
- 2 tbs yellow curry powder
- 1 inch ginger minced or grated
- 3 large garlic cloves minced or grated
- 2 large onions minced
- 3 tbs olive oil or margerine
- 4 cups homemade vegetable stock
- salt and pepper
Now add your onions and salt continuing to stir and cook until the onions are translucence (5-8 mins). Things should be smelling pretty good and you can now grate in the ginger and garlic. You want to make sure everything cooks and the flavours develop but nothing burns so adjust heat as needed.
Once things are smelling good, add your pumpkin and stir/cook for 5 mins. You want to make sure the spices/onion are evenly throughout the pumpkin and it is heated through. Slowly pour in your stock until you reach the desired thickness cover and boil for 20-30 mins stirring occasionally. The soup should thicken up a bit and smell awesome. Turn down the heat and add the coconut milk, stir to thicken.
Here you can either eat immediately or if your patient you can let it cook for a bit more to mix up the flavours.
Eat with bread/naan or toppings:
- cajun roasted pumpkin seeds
- coarse sea salt
- earth balance swirled
- crushed chili flakes
- drizzle of siracha or hot sauce
- vegan coconut yogurt swirl