Warm, smooth and earthy with hints from the Far East. This is what makes the Thai pumpkin soup we share with you here. As we mix different styles, woods and décor elements together to create signature Artemano ambiances, here, a mixture of ingredients are combined to create this distinct seasonal soup. It captures the many flavours and the essence of the places we have travelled and allows us to integrate them into our home. Especially this time of year when fall has set in and retreating into our escape comes naturally.
As we take the time to enjoy the season’s generous bounty and crisp, cool quality, we pour ourselves a bowl. We savour and cherish its aroma that speaks of far away lands. It is a rich present that we offer ourselves. It warms us and elevates the shorter, darker days, turning this time of year’s moments into memories that are everlasting.
Thai Pumpkin Soup
1 1/2 kg pumpkin or squash, seeds removed, roughly chopped
Olive oil
1-2 cloves of garlic
1 onion, roughly chopped.
1 lemongrass bashed
1 Tbsp grated ginger
1-2 Tbsp red chilli paste (depending on how spicy you like it)
1 400 mL can full fat coconut milk
6 cup water
1-2 limes, juice
Red chilii, thai basil, yogurt to garnish
1. Preheat oven to 400F. Toss squash in 2 Tbsp of olive oil and season with salt and pepper. Place on baking sheet in single layer and roast for 30 minutes, tossing halfway through.
2. In a large heavy bottom pot, heat 1 Tbsp of olive oil over medium heat. Add onion and sauté until just slightly softened (about 3-4 minutes). Add garlic and ginger and continue to cook for about another minute. Add thai chilli paste and cook for one more minute stirring to combine with garlic, onion, and ginger.
3. Add coconut milk, water, and lemon grass and bring heat to high. Add cooked squash. Once at a boil reduce heat and simmer for about 10 minutes.
4. Remove from heat and carefully transfer liquid to a blender (working in batches) or use an immersion blender to blend soup until smooth and creamy. Add lime juice to taste and adjust seasoning as needed.
5. To serve top with basil, sliced red chilli and a dollop of yogurt.
Recipe credit: http://www.bbcgoodfood.com/recipes/775669/thai-pumpkin-soup
