more recipe fun...

Lots of people wonder why pumpkin pie is so much better made with a canned filling than with a fresh Halloween-style pumpkin; one is bright orange and smooth, the other gray and stringy...it seems like one of those few exceptions to the rule that fresh is better than pre-prepared. It’s probably because what we call a pumpkin these days is a variety originally selected for its seeds instead of its flesh, whereas the canned stuff comes from a fleshier, less seedy pumpkin, possibly even a squash (?!), but for some reason squash pie just doesn’t sound quite as good, does it? One of my favorite squashes for pumpkin pie and lots of other uses is the sweet, fleshy smooth skinned (read ‘easy to peel’) butternut squash. Here I’m trotting out the ‘global flavour’ side of our ‘Global Flavour, Local Colour’ motto with a Thai influenced ‘pumpkin’ coconut curry that is sure to impress! At the restaurant, we use local food as much as possible, and we easily source ingredients like the squash, onions, chilies and herbs right here at the Kemptville Farmers’ market! When we do buy from abroad, such as with most of our Asian ingredients, we always choose certified organic; you may find some or all of the ones used here in your local health food store.

Thai Pumpkin Coconut Curry Soup

Serves 4-6 as an appetizer

1 medium butternut squash, peeled, seeded and cut in to large cubes (about 6-8 cups)
1 small yellow onion, diced
1 tablespoon toasted sesame oil
1 small Thai chili, whole (chop it or add more than one if you are looking for more zing)
1 1-inch piece of ginger, peeled and sliced thin
2 stalks of lemongrass, sliced thin (or substitute 2 packets of lemongrass tea)
½ bunch (about ½ cup) cilantro, chopped, includes stems and (washed) roots
Zest and juice of one lime
1 tablespoon turbinado sugar
2 cans coconut milk
2 cans water
¼ cup Ume Plum vinegar or Thai fish sauce, or salt to taste if neither is available
Thai Basil (or substitute sweet basil or sweet basil and mint) to garnish

Method:

In a pot, cover the butternut squash with salted water and simmer until just soft. Strain and reserve the cooking water.

In a separate sauce pan, combine the onion, chile, sesame oil, lemongrass and ginger; sauté lightly. Add the remaining ingredients (except for the squash and the basil garnish) and bring the mixture to a light boil, reduce the heat and simmer for at least 30 minutes, and up to one hour. After simmering, use a large strainer and a separate bowl or pot, and strain out the liquid, pressing on the bits with the back of a large spoon to extract as much flavour as possible. After straining, you may discard the pressed out bits. Combine the strained liquid with the cooked squash, thinning with the squash cooking water, as needed, to form the desired soup consistency. Over medium heat, bring the combined ingredients to a simmer, taste and adjust seasonings and serve as is, or puree with a hand blender for a more refined presentation; garnish with the fresh basil leaves.