thai pumpkin soup

it isnt winter and it isnt spring.
oh, they say its spring.
the calendar shows clearly that it is late september, but it is not spring.
at least not here, not today.
today falls into one of those in-between season days.
its cold enough for a fire, but only just, so you kind of feel bad using the wood. there may be a cold snap around the corner and there isnt really all that much wood left. you know you probably shouldnt, but you do anyway.
its clear enough to put the washing on the line, but even if it doesnt rain, that by no means guarantees dry clothes at the end of the day. the morning mist has cleared but the air still feels damp and cold. well, cold-ish.
i think it may be too 'meh' to even do laundry.
it is definitely a soup for lunch kind of day.
 

this warm thai pumpkin soup can be as mild or spicy as you want it.
when i make ours i leave out the chilli so that the little (who just turned one over the weekend! sheesh time flies!) can eat her share too. the bo and i just sprinkle chilli flakes on top, and though it lacks the punch i used to put into everything before breeding began, it is still perfect for a day like today.
i wish i could remember where i first got this recipe so i could give full credit to its owner. since i found it i have made it countless time. i used to be one of those gals who only liked the traditional pumpkin soup. this recipe has changed that and now thai pumpkin soup is my all time hands down favorite!
this is my first post that contains a recipe that i didnt create and i have been trying a few others from various recipe places lately that are also very good, i will likely be sharing them too (with full credit to the chef in the future)


THAI PUMPKIN SOUP

1 Tbls oil
1 med onion, diced
2 cloves garlic, minced
1 large thumb sized section ginger, grated
root and stem of coriander, finely chopped
1-2 red chilli de-seeded and finely chopped (heat to taste)
1 large stalk of lemon grass, smashed
600-900g pumpkin, peeled, de-seeded and cubed
2 ltrs vege or chicken stock

1 400 ml can coconut milk or cream
2-3 Tbls fish oil (more or less to taste)
1 Tblsp palm sugar
large bunch fresh coriander leaves roughly chopped to garnish
yoghurt to garnish
chili flakes to garnish

in a large saucepan on medium to low heat, saulte onion, garlic and ginger until translucent and fragrant. add corriander root and stem, chilli and lemon grass and continue to stir for about 2 minutes.
add your pumpkin and stock, turn the heat up and bring to the boil.
once boiling lower heat and let simmer until the pumpkin is well cooked and completely soft.
remove lemon grass stalk and bend or whiz stick until the desired consistency is reached. i usually like to leave a couple of pumpkin lumps for the little to munch on.
return to low heat, add coconut milk or cream, fish sauce to taste and palm sugar. stir well and add more stock if you want a thinner version of the soup, if you want it thicker, let it reduce for a wee bit.

this soup is awsome served fresh with fococcia bread - see here for the recipe ( its the tastiest, easiest bread to make and there are never left overs!)

thanks for stopping by - keep warm and enjoy.
xx
jes