Halloween is an awesome opportunity to make ‘Scary Pumpkin Thai Soup and Pumpkin Creme Brulee’s’ as you already have the main ingredient: pumpkin. Hint: carve the pumpkin on the afternoon of OCT 31 so there is no mold on the inside of the pumpkin.. Keep the cut-out pieces for the soup.
Cut the pumpkin into very large pieces, and take a large spoon and scrape the inside out a bit to get the candle soot and whatever out. Then place skin side down on cookie sheets. I put some water on the sheets to keep the pumpkin moist.
Bake the pumpkin at 350 f for 40 min and check by sticking a fork in it to see if its ready. Val did and didn’t know if it was done so I asked her to poke her fork into an unbaked piece to compare it to and she got it!
Scrape three cups and set aside for the Creme Brulee’s. Scrape the rest into another pot.
Grab enough veggies make up 50% of the soup. I used one very large red onion and a half of a large white onion as I like onion as a soup base. Cut everything up and saute the onions. The lemon grass I cut into four inch pieces because they don’t blend well and I put them in after blending. Ummm, don’t eat them.
I used my own custom chili pepper Olive oil for the veggies. Cut the onions first and sate on medium heat, add the other veggies in from hardest to softest. Cut into 1/2 inch pieces. Stir continuously, it helps to have a kid help! I cut up a bunch of chili peppers and did a taste test for hotness, then added three spoonfuls of ‘Mae Ploy red Curry Paste’ per pot for the right flavour I was looking for. Use the yellow or green if you like.
Once all the veggies are in the pot add the coconut cream and stock. We mostly make our own stock out of the clean compost stuff but you van also use Organic veggie or chicken stock. Add a bunch of salt, stir. When the veggies are mostly soft, blend in the pot with a hand blender. We had such a large pumpkin that we had to separate the soup into two large pots! Add the pumpkin to the veggie/stock mix and blend again. Guess what? it’s ready to eat!
Did I mention this is a dairy free soup and Brulee? Jackie has a dairy allergy and since she is in the Himalayas racing now, there will be left overs when she returns. One batch makes four ramekins so I made 12; go big or go home…
Per one batch:
1.5 cup pumpkin
1/3 cup brown sugar
One free range egg
1/2 cup cream, I used coconut milk I had on hand.
1/2 tsp cinnamon
1/2 tsp vanilla, or I used the scrapings out of a vanilla bean we brought back from Guadalupe
If you like ginger, toss some in. I don’t.
Easypeasy to make; crack eggs into pumpkin, add everything else, stir together, blend. Done.
Always taste what you are doing before baking to tune it to your liking of sugar, spices. Its for you so make it the way you like it…
Spoon mixture into Ramekins, put Ramekins into baking trays and add boiling water to 2/3 full, around ramekins, not into them. This keeps them from burning around the edges and bottoms.
The Brulee’s are baking so its time to have your soup. Chop up green onion, cilantro, and GOOD aged Italian Parmesan (not crappy shake on crap) and serve with a protein, I rustled up some Bavarian sausage and my own bread I made the day before for an awesome meal.
Before you can dive into the Creme Brulee the top needs to be caramelized. Sprinkle granulated white sugar on the top, then torch to golden brown.
I prefer these to be slightly chilled with the caramalized top hot, while Val likes hers warm and hot.
We made a huge batch of soup and desserts using a ‘used’ pumpkin and about and hours’ prep. They were both stunning, healthy, the only dairy was the Parmesan we added. Enjoy!