Pumpkin Tom Kha (Coconut Lemongrass Soup)

This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

Produce On Parade- Pumpkin Tom Kha (Coconut Lemongrass Soup) - This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

I'm almost scared to post this recipe, but I have to because it's one of my very favorite soups and I'm not ignorant to the fact that many folks aren't able to source authentic, specialty ingredients; especially those of us in rural areas (and especially in Alaska).

Does this mean we can't or shouldn't try to replicate our favorite ethnic dishes? I don't think so. In no way am I claiming this Tom Kha to be authentic, however, I think it's a pretty darn good replication with ingredients one can get at any local grocery store. It's my hope that you enjoy it as much as I do and if you're able to find galangal, straw mushrooms, and kaffir lime leaves... um...send me some in the mail, please. Pretty please?

Produce On Parade- Pumpkin Tom Kha (Coconut Lemongrass Soup) - This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

It's my great joy to share this recipe with all of you small-town kids who struggle with making pretty much anything 'authentic'. I refuse to be constrained to tofu noodle soup because my store doesn't care bird's eye chilis. Who's with me!?

Produce On Parade- Pumpkin Tom Kha (Coconut Lemongrass Soup) - This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

Pumpkin Tom Kha (Coconut Lemongrass Soup)

Kathleen Henry @ Produce On Parade

Published 10/28/2016

This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

Ingredients

  • 1 small pumpkin or delicata squash (2 cups cubed)
  • 3 cups vegetable broth
  • 1 15 oz can of full-fat coconut milk
  • 1 stick of fresh lemongrass
  • 1 1-inch piece of galangal or ginger, peeled and micrograted
  • dash of crushed red pepper, to taste
  • 6 kaffir lime leaves or 1 1-inch piece of lime rind
  • ¼ cup brown sugar (optional)
  • ½ lb fresh straw mushrooms or 1 8oz can of sliced mushrooms, drained
  • ½ of a 14 oz block of firm tofu, cubed
  • 2 limes, juiced (¼ cup juice)
  • 3 tbsp vegan fish sauce or 1 tbsp soy sauce, to taste
  • 1 tbsp fresh basil, chiffonade
  • ¼ cup fresh cilantro, chopped

Instructions

  1. Deseed the pumpkin and cut off the ends. Slice into wedges and steam for 15-20 minutes until just tender. Set aside to cool. Slice off the skin (leave skin on if using delicata) and cube.
  2. In a large soup pot, bring the vegetable broth and coconut milk to a gentle boil over medium high heat then reduce to a very low simmer.
  3. Slice the lemongrass in half lengthwise and bruise with the back of a measuring cup. Add the lemongrass, galangal, crushed red pepper, lime leaves, and brown sugar to the pot and stir; simmer for 3 minutes.
  4. Add the mushrooms and tofu, simmer for 5 minutes.
  5. Stir in the lime juice, fish sauce, and basil. Remove from heat. Serve hot and topped with cilantro.

Yield: 4

Produce On Parade- Pumpkin Tom Kha (Coconut Lemongrass Soup) - This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

Spiced Pumpkin Eggnog

Happy Halloween! I'm all dressed up, and be sure to check out social media later to see what I am. Don't forget to let me know what you're dressing up as!

It's time to do the eggnog dance. Oh yes. You might be thinking, "Eggnog? It's technically not even November yet!?" and to that I say, "If you add pumpkin, anything is game for October." Hence, the eggnog, which I was badly craving ever since I saw the organic cow milk egg nog at the store. 

I inquired about the non-dairy stuff and the stocker told me they only get a few cartons here and there. Boo that. Sometimes I forget I can just make the stuff (1000x better too) at home! So yesterday I decided to make me some! Except, I was out of cashews...drat! I wasn't about to let that stop me though. Macadamia nuts swooped in to the rescue, but I recommend using cashews. This recipe is adapted from my most delicious eggnog recipe

Produce On Parade - Spiced Pumpkin Eggnog - A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is!
If you want to find happiness, find gratitude.
— Steve Maraboli
Produce On Parade - Spiced Pumpkin Eggnog - A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is!

A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is! 

Produce On Parade - Spiced Pumpkin Eggnog - A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is!
Produce On Parade - Spiced Pumpkin Eggnog - A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is!
Produce On Parade - Spiced Pumpkin Eggnog - A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is!
Produce On Parade - Spiced Pumpkin Eggnog - A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is!

Spiced Pumpkin "Eggnog"

Recipe by Katie @ Produce On Parade

A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is! NOTES: Due to the whole-food ingredients, please consume within a of couple days. The rum is barely, barely noticeable in this eggnog, so adjust accordingly. Please use freshly ground nutmeg, it makes a world of difference!

Yield: 10-15 servings

Ingredients

  • 1/2 cup raw cashews
  • 2 cups fresh cold water
  • 1 15oz. can full-fat coconut milk
  • half of 1 15 0z. can pumpkin puree
  • 6 medjool dates, pitted
  • 1/2 tsp kosher salt
  • 1 tsp. freshly ground nutmeg
  • 1 tsp. vanilla extract
  • 3 Tbsp. spiced rum (optional)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground cloves

Cooking Directions

  1. Cover the cashews in boiling water and allow to soak for 30 minutes.
  2. Meanwhile place all remaining ingredients into the blender. Once the cashews are done soaking, drain and add to blender.
  3. Blend on high for several minutes, until smooth and creamy. Store in an airtight container in the fridge.
Produce On Parade - Spiced Pumpkin Eggnog - A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is!
Produce On Parade - Spiced Pumpkin Eggnog - A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is!

Bob tells me he loooves eggnog and to please share my glass with him right meow. 

Produce On Parade - Spiced Pumpkin Eggnog - A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is!
Produce On Parade - Spiced Pumpkin Eggnog - A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is!

Dutch Word of The Day: 

Pumpkin --> pompoen (pom-poon)

Good Deed of The Day:

Did you know Target now has their own line of veggie-based meat products! Yes! They have a few different types: Mushroom Miso Meatless Turkey, Korean Barbecue Meatless Chicken, Smoky Chipotle Meatless Chicken, and Teriyaki Meatless Chicken. Target also carries Just Mayo. Who knew!? Spread the word! 

Spiced Pumpkin Gingerbread

This bread! Well, technically it's more like a gooey dessert loaf. Is that a category? This gooey dessert loaf...will make...your house...smell like heaven.

If I was a heaven-believing type of person (I'm not, with the grotesque exception of a doggy heaven), I know it would smell like this bread baking. It's like if Thanksgiving and Christmas were on the same day. That's what it smells like. 

Like earthy pumpkin, zesty ginger, sweet molasses, and holiday spices. It's amazing what they can do aromatically when married together and heated.

Spiced Pumpkin Gingerbread — Produce On Parade - This gooey dessert bread is the essence of #Thanksgiving and Christmas combined. Heavenly winter #gingerbread is scented with autumnal spices and moistened with #pumpkin. Bits of candied ginger throughout lend a spicy bite.
Beware the barrenness of a busy life.
— Socrates

Socrates knows what's up.

Spiced Pumpkin Gingerbread — Produce On Parade - This gooey dessert bread is the essence of #Thanksgiving and Christmas combined. Heavenly winter #gingerbread is scented with autumnal spices and moistened with #pumpkin. Bits of candied ginger throughout lend a spicy bite.

This gooey dessert bread is the essence of Thanksgiving and Christmas combined. Heavenly winter gingerbread is scented with autumnal spices and moistened with pumpkin. Bits of candied ginger throughout lend a spicy bite.

Spiced Pumpkin Gingerbread — Produce On Parade - This gooey dessert bread is the essence of #Thanksgiving and Christmas combined. Heavenly winter #gingerbread is scented with autumnal spices and moistened with #pumpkin. Bits of candied ginger throughout lend a spicy bite.
Spiced Pumpkin Gingerbread — Produce On Parade - This gooey dessert bread is the essence of #Thanksgiving and Christmas combined. Heavenly winter #gingerbread is scented with autumnal spices and moistened with #pumpkin. Bits of candied ginger throughout lend a spicy bite.
Spiced Pumpkin Gingerbread — Produce On Parade - This gooey dessert bread is the essence of #Thanksgiving and Christmas combined. Heavenly winter #gingerbread is scented with autumnal spices and moistened with #pumpkin. Bits of candied ginger throughout lend a spicy bite.
Spiced Pumpkin Gingerbread — Produce On Parade - This gooey dessert bread is the essence of #Thanksgiving and Christmas combined. Heavenly winter #gingerbread is scented with autumnal spices and moistened with #pumpkin. Bits of candied ginger throughout lend a spicy bite.
Spiced Pumpkin Gingerbread — Produce On Parade - This gooey dessert bread is the essence of #Thanksgiving and Christmas combined. Heavenly winter #gingerbread is scented with autumnal spices and moistened with #pumpkin. Bits of candied ginger throughout lend a spicy bite.
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Spiced Pumpkin Gingerbread
This gooey dessert bread is the essence of Thanksgiving and Christmas combined. Heavenly winter gingerbread is scented with autumnal spices and moistened with pumpkin. Bits of candied ginger throughout lend a spicy bite. NOTES: Feel free to use 2 cups all-purpose flour if you like. Be sure to let the bread rest, for it will need to settle.
Ingredients
  • 2 Tbsp. ground flax seed
  • 1/4 cup cold water
  • 1 cup all-purpose flour
  • 1 cup whole wheat white flour
  • ½ tsp. kosher salt
  • 2 tsp. baking soda
  • 4 tsp. pumpkin pie spice
  • 1/4 tsp. ground cardamom
  • 1 15 oz. can of canned pumpkin
  • 1 Tbsp. olive oil
  • ½ cup brown sugar
  • ½ cup molasses
  • ¼ cup candied ginger, minced
Instructions
In a small bowl, whisk together the ground flax and cold water. Allow to rest until ready to use.In a large bowl, whisk together the flours through and including the cardamom. In a medium bowl, combine the pumpkin through and including the molasses, as well as the flax mixture.Preheat the oven to 350 F. Now, gently stir the wet ingredients into the dry until just combined. Stir in the candied ginger. Do not over mix. Coat a bread pan with a nonstick cooking spray and pour in the batter. Bake at 350 F for 60 minutes or until set. Allow to rest in the pan on a cooling rack for 10 minutes then remove from pan and allow to cool another 10 minutes.
Details
Prep time: Cook time: Total time: Yield: 1 loaf of bread
Spiced Pumpkin Gingerbread — Produce On Parade - This gooey dessert bread is the essence of #Thanksgiving and Christmas combined. Heavenly winter #gingerbread is scented with autumnal spices and moistened with #pumpkin. Bits of candied ginger throughout lend a spicy bite.

Dutch Word of The Day

My bread is similar to a Dutch gingerbread called "peperkoek" (pay-per-cooik) or "pepper cake", except that peperkoek usually uses rye flour! Pretty cool huh? 

Good Deed of The Day

This is one of the best articles I've read in a long time. Originally published in Cosmologics, the magazine of Science, Religion, and Culture program at the Harvard Divinity School. It's titled, Why Atheists Should be Vegans, and you need to read it.