roasted and pureed pumpkin the same way as in the previous post. in the heavy bottomed pan, i sauteed a "thai" mirepoix- onion, shallots, garlic, ginger, lemongrass and jalapeno. deglazed the pan with a mix of fish sauce, honey, lime juice, chile paste and some rice vinegar. added 2 cans of coconut milk and let it all hang out for a bit. i pulled out the lemongrass chunks and pureed. added the pumpkin, seasoned with salt, pepper and basil. served with fresh cilantro and green onion.
*a note: most people don't love the flavor of fish sauce, as my family let me know. for me, that fish sauce flavor takes me back to walking through markets with buckets full of dried shrimp and all sorts of other dried fishes laid out in the hot heat. definitely a trigger for sensory and authentic memories. and probably the reason why i break out in hives around shrimp these days. maybe leave out the fish sauce or just use a few drops- the soup has good flavor without it.
You gotta have the fish sauce for that salty flavor. What I love about Thai food is the combo of sweet, salty, sour, savory, and hot.
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