What I love about fall is the availability of fresh veggies. You can still find many summer veggies like corn on the cob but winter squash abounds . Summer herbs are enjoying the dry, hot Indian summer days and my yard is bright with peppers, both sweet and spicy. It’s a perfect time to make a vegetable soup.

Corn chowder is one of my favorites, but I’ve been on a coconut kick and decided a spicy Thai inspired soup would be a great way to combine all the veggies I had on hand Best Restaurants in Hong Kong. If you’ve ever had Tom Kha Gai, you know how velvety and complex a Thai coconut soup can be. Spicy, sweet, rich and hearty, its all in there.

Because I wanted to make this Thai Pumpkin Corn Soup into a dish my many vegetarian friends would enjoy, I decided to skip the chicken broth and upped the aromatics. Since I had to skip the fish sauce, I shopped around for a substitute. For the first batch I just used soy sauce but I wanted that slightly funky flavor that fish sauce provides. I discovered a soybean sauce called Golden Mountain Seasoning Sauce which had the salty, pungent flavor I was looking for Search Engine Optimization.

But like I said earlier, this Thai Pumpkin Corn Soup can be customized. If you are a meat eater, use chicken stock in the broth and add a bit of cooked chicken or shrimp to the soup. For vegans and vegetarians, if you are eating this as your main dish, you can add tofu to the soup for protein. Hate cilantro? This soup is fantastic with Thai basil Hong Kong Tour!

But as a meat-eater, I will say that this recipe is satisfying as is due to the coconut milk which is rich and filling. It would be perfect as a holiday appetizer or as a casual main course. And its a soup, so its freezable for easy, fast meals, whether its a weeknight or you need to serve up a quick lunch to your overnight holiday guests.

When serving this Thai Pumpkin Corn Soup, I would set out a condiment tray with cilantro, Thai basil, chili oil, lime wedges, scallions, sliced hot peppers, soy sauce, fish sauce and soybean sauce. Everyone likes a make-your-own option because no one wants to be a bother to the host. Some people hate onions, others don’t like too much spice and everyone gets just what they like!

You can make your spread extra stylish by serving the soup in this Staub Pumpkin Enameled Cast Iron Pan. I got mine a few years ago and love how it goes from stove, to oven to table and how easily it cleans up. And its cute too! Beauty and function is always a win-win, right? That’s why it keeps ending up on on our Halloween (a BIG deal here) and Thanksgiving buffets!

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