Temperatures have begun to cool down, the trees are shedding their leaves and we all know what that means – Autumn is upon us! As the weather becomes milder, it is not uncommon for our eating habits and meal choices to change. Likewise, as the seasons change, different produce begins circulating through our markets. Autumn brings with it a whole new larder of lovely produce to enjoy. Autumn’s fruit basket is varied and delicious. Right now, fruits such as apples, figs, grapes, kiwifruit, lemons, persimmons and pears are in season. Likewise, bananas and stone fruit are still in season from Summer. Beyond the orchards, cooler weather brings on the vegetables that have disappeared over the warmer months. Vegetables such as tomatoes, zucchini, spring onion, corn, eggplant, snow peas, pumpkin, cucumber and potatoes are in season throughout Autumn.
To celebrate the cooler weather and the beautiful flavour of pumpkin that is so iconic of this season, why not try this delicious pumpkin soup recipe. Enjoy an Asian twist on an old classic.
Thai-Inspired Pumpkin Soup
Ingredients:
¼ of a large pumpkin, skin removed
1 medium sweet potato
1 inch piece of fresh ginger
1 tablespoon of coconut oil
½ teaspoon of cumin
½ teaspoon turmeric
¼ teaspoon salt
1 tablespoon natural peanut butter
¼ cup of coconut cream
2 kaffir lime leaves
1 tablespoon tamari
1 small chilli (optional)
Chop the pumpkin and sweet potato into 2cm by 2cm cubes.
Place the coconut oil in a medium saucepan and add the cumin, ginger and turmeric. Allow to cook for a couple of minutes and let the aromas release. Add the pumpkin, sweet potato and kafir lime leaves and mix to coat the vegetables in the spices.
Add the peanut butter and salt and mix through, then add enough boiling water to just cover the vegetables in the saucepan. Reduce the heat to medium and simmer until the vegetables are tender and cooked through.
Allow to cool slightly, remove and discard the lime leaves and then, using an immersion blender or regular blender, puree the soup until smooth. Add in the coconut milk, tamari and chilli and blend again until very smooth. You can add a little more coconut cream or water to reach your desired consistency, but I like to keep it quite thick.
Transfer to bowls and drizzle with a little extra coconut cream.
