Because it's not really fall until you've made something with pumpkin, right? It's slowly cooling down here in sunny LA, but I wasn't about to let some warm days keep me from participating in the joys of soup season. I bought those little pie pumpkins a few weeks ago in attempt to perk up my living room with some pops of fall hues while perspiring through that crazy heat wave- and have basically been plotting out my pumpkin soup plans ever since... It finally went down this past Sunday.
I don't follow recipes when I cook. Instead what I do is look at about 400 different recipes on Pinterest that use one or a few of the ingredients I want to feature. I explore different flavors and scenarios others have created, and then I try to come up with a super healthy and always savory concoction of my own. If you were to ask my friends how they'd describe my cooking, they'd probably say 'interesting' and they wouldn't be wrong. I've combined some pretty strange ingredients, and it's not always a good thing, but every now and then- it's a very, very good thing. This pumpkin soup is one of these times.
It all started while cleaning out my pantry Sunday morning. I discovered some cashews that had been around a while, so I decided to make some nut milk and use that for the broth. With this in mind, I biked over to the farmers market and got inspired when I saw these little red thai peppers, and what resulted is some rich, savory, spicy goodness. Or, spicy pumpkin bisque with a bit of a thai twist. Ya, let's go with that.
1 pie pumpkin
1 cup cashews (or 2 cups cashew milk)
1 16 oz can tomato sauce
1/2 cup coconut meat (optional)
3 thai chiles
2 tbsp coconut oil
2 garlic cloves, diced
2 tbsp fresh turmeric root, chopped
1 tbsp ginger, chopped
1 tbsp red wine vinegar
1 lemon squeezed
Cinnamon, paprika & cumin, to taste
Salt & pepper, to taste
Follow my directions for how to milk a nut here, because you wouldn't believe the different vs. your boxed/canned alternatives. It's best if you soak overnight, so plan ahead this bisque making business.
Then cut open your pumpkin, remove the seeds, and roast it in the oven at 350 degrees for 40-60 minutes. Remove and set aside.
Get your pot hot and add coconut oil, ginger, turmeric, garlic and chiles. Cook until golden brown (about two minutes).
Add in the coconut, cashew milk, tomato sauce and roasted pumpkin. Bring to a boil and then simmer on low heat for 15-25 minutes.
Add red wine vinegar and lemon, and then season with spices to taste.
Serve warm, add socks, get cozy.
I must admit, I did something blasphemous. I threw away the pumpkin seeds. I did not wash, season, and bake them to golden brown perfection like a real pumpkin lover. Forgive me, fellow pumpkin lovers- I just could not be bothered. And to be honest, the soup was so good, I didn't even feel that bad about it.
Will you give this a try? Link to comment up top by the title!
ps. Those peppers be damn hot, so I adjusted the recipe a tad from what I went with since I like the kind of spicy that gives most people stomach ulcers. And I still need to figure out what to make with the leftovers. Suggestions welcome.
pss. Like what you see? I do food photography! Check out some of my recent work at www.hiremetoshootyou.com and contact me if you're interested, or pass my information along to someone who might be!