Thursday, October 30, 2008

Thai Pumpkin Soup

Here we are, at that point in the semester where everyone's tired, burned out, and basically over it. Myself included, in some respects. Turns out, writing a literature review for a dissertation is not nearly as much fun as it sounds like. I have 47 pages of crap that I am determined to whip into shape sometime this coming week. I told my advisor I'd have Chapter 2 in its entirety to him on November 1. While he doesn't really keep track of these deadlines, I do (it's kind of our running joke); deadlines cause me to lose sleep, have nightmares (usually about plane crashes), and dang it can Daylight Savings Time end soon? It's dark outside until 7:30-7:40 a.m. and I can't bring myself to crawl out of my nice warm bed to go to the gym when it's dark and cold outside. My triathlon training is suffering. I had a nice swim with Liz today - 40 laps in 50 minutes, thank you - and I've been sitting at a computer all day trying to edit the aformentioned 47 page lit review. And feeling like a slob because I've only run once this week. Blah.

Anyway. Despite being tired all the time and frustrated with this chapter, I - believe it or not - still have to eat. I have been craving pumpkin soup all season, and I have to tell you about the pumpkin soup I made last night. It was di-vine. It was warm, and earthy, and Thai-ish, and made me feel good all over. I stole the recipe from somewhere online but swapped out a couple of ingredients. Here is:

Thai Pumpkin Soup
some olive oil
about 1/2 cup diced onion
1 clove garlic
some red chili flakes
some ginger
some salt & black pepper
1 15 oz can of pumpkin
1 about the same size can of low-fat coconut milk
some chicken broth

Heat the oil, sautee the onion, garlic, salt & pepper, and chili flakes. Add the ginger when the onions are tender, heat through. Add in the rest of the ingredients. Stir together. Once it's well combined and before it comes to a boil, transfer the mixture to a blender or food processor (or whip out the trusty immersion blender) and puree the hell out of it. Pour back in the pot, simmer for 15 minutes. Top with cinnamon.

I ate so much of this soup that I didn't even need a piece of bread or anything else that usually accompanies soup, but I did have my leftover today with a grilled cheese sandwich and it was yummy! I also think the soup would be a great stir-fry sauce. I tasted a sample with honey and cinnamon, and thought the honey made it delicious as well. But, I put honey on just about everything, so you may want to ignore that.

Either way. Go make the soup and enjoy on a cold fall or winter night. Or in the summer when you miss fall. It's great for Halloween since it's orange.

1 comment:

Norris Hall said...
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