Thai-Style Pumpkin Soup with Cilantro Pesto...

I've been dining on Thai food but it's really been a while since I've cooked Thai cuisine. Pumpkins are showing up everywhere and I've been daydreaming about making this gorgeous and sumptuous Thai-inspired coconut soup, perfect for the cooler fall weather. A soup I loved many years back but for some reason haven't made since. I'm not a fan of coconut milk in foods because I find it too rich but this is a definite exception! The mellow pumpkin off-sets the richness of coconut milk and a gentle blessing of spicy Thai curry paste makes the soup really delightful to sip and savour. Pumpkin can easily be substituted with butternut squash. But the key to taking this soup from good to great is the cilantro lemon garlic pesto you swirl on top.. it truly elevates the taste to another dimension of flavours-- one with tang and bite! Best of all, I get the stamp of approval from my family!

Thai-Style Pumpkin Soup with Cilantro Pesto
Makes 6 to 8 servings

1/4 cup olive oil, divided
1 onion, chopped
2 tsp. finely chopped ginger
1 tsp. Thai red curry paste
2 lbs. pumpkin, peeled and cut into small cubes
2 cups chicken or vegetable broth ( or about 1-1/2 cans (397 mL))
1 bunch cilantro, leaves plucked and chopped
Zest and juice of one lemon
3 garlic cloves
1 can (400 ml) coconut milk
Thinly sliced red onion and cilantro leaves for garnish

Heat 1 Tbsp. of oil in a large pot over medium heat and sauté the onions for one minute. Add ginger and Thai paste and stir for one minute. Add pumpkin and broth, bring to a boil, then simmer over low heat for 15 minutes until pumpkin is tender.

I use Thai Kitchen Red Curry Paste. 
Really concentrated spiciness. A little goes a long way.

Meanwhile, make the cilantro pesto by processing cilantro, lemon zest, lemon juice and garlic in a food processor. Slowly add 3 Tbsp. of oil to give a sauce consistency, then season.

Cool soup slightly, and blend until smooth. Return to the pot, add the coconut milk and season, then warm through. To serve, ladle soup into individual bowls and swirl with a spoonful of pesto. Garnish with red onions and reserved cilantro.

The mild pumpkin and coconut milk balance each other well. Jazzed up with the bite of red onion and tart, garlicky pesto this nourishing and comforting soup is delicious to boot with a burst of exotic flavours to welcome in fall!