thai spiced pumpkin soup: a ghoulish brew for halloween madness.

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Oh spooks. Oh ghosts. Oh creepiness. How I am scared of thee.

Roasted pumpkin represents Fall, and is the epitome of all things warming, comforting, and celebratory of the season.

But yet I revel in thee every year. Stelna and I made our Halloween costumes on Saturday -- I sewed her tutu whileshe created our feather clumps for our outfits. We were the epitome of good and evil, dark and light, the antagonist and protagonist: the black swan and white swan ballerinas.

We then headed over to Jered's to remark and marvel at other's costumes. While they prepared for the night, I made food -- pumpkin, to follow the Autumn trend.

It was a hit. And gave us a warm sustenance used by our bodies to fuel our rain-drenched night.   

 Thai Pumpkin Soup

1 medium pumpkin, roasted and skinned
1 large onion, chopped
3 cloves garlic, chopped
3 tbs. Fish sauce
5 kaffir lime leaves
3 lemongrass stalks, the tender part chopped and the rest just left in stalks
1 can coconut cream
4 cups chicken stock
1 tsp. Cumin
1 tsp. Coriander
1 birds eye pepper, chopped

1. Place all ingredients, except the coconut milk, in a large soup pot and simmer for 45 mins.

2. Remove the kaffir leaves and lemongrass stalks. Purée the soup in a blender and add the coconut. Simmer for another five minutes until completely combined.

3. Pray. Eat. Enjoy. Go spook.