Hi Everyone, it's been such a long time since I've posted on this blog. Apologies all round. Finally, we are in the new house and unpacked, and the renovations are about to commence. My poor Stephanie book has hardly been touched, but it does take pride of place in my bookshelf with all my other cookbooks. Still using it regularly as a reference, but we have hardly had an opportunity to cook too much in the past month. Fortunately, I still had a recipe or two saved up my sleeve for when I had the time to post them.
This Pumpkin Soup recipe inspired me a bit. I love pumpkin soup ordinarily, but I have always liked spicy food, so the combination of the Asian flavours and spice, along with the creaminess of the pumpkin soup base and the coconut milk, well, I was in heaven. I have always found that adding spice to a soup intensifies the heat tenfold, I'm not sure why, but soups always taste extra spicy.
I made a few tweaks to the recipe (of course) but this was mainly because I wanted a lower in fat version, without compromising on taste too much. The main difference is that I chose to use good old Carnation Light and Creamy Coconut Milk instead of coconut milk. It's only about 3% fat, and it adds the delicious hint of coconut without the heaviness of regular coconut milk. For a weeknight dinner, it's important to keep the fat content reasonably low, otherwise I would be the size of a house!
Allan & Michele's Asian Inspired Pumpkin Soup (Printable Recipe)
adapted from Stephanie Alexander's The Cook's Companion, pg 800
