Good news. Drop all complicated dinner plans, soup season has arrived. The fall leaves and crisp air means it’s time to batch-cook soups so you can Netflix and chill for the rest of the week! Thai Pumpkin Soup is your next dinner classic. If you forgot to celebrate National Pumpkin Day on October 26th, you’re not alone, but there’s also still time to honor the gourd that makes this season go around.
Pumpkin soup should be a staple in your rotating soup arsenal. It is a versatile soup that can be combined with other vegetables, or in the case of this SAPi recipe, made into a fusion classic. Thai Pumpkin Soup is boosted with aromatic roots and herbs that will make you feel both the spirit of Autumn combined with the warmth of a Thailand beach. Is it possible? Let your saucepan decide.
It’s time to get seasonal! Peaches are at their juiciest from May until late September and they are begging to be sliced and baked.
Why not switch up the traditional cobbler recipe with a galette? We know what you’re thinking, a galette is not just a “fancy French pie”. It’s a fancy French tart! The word galette comes from the French “gale” meaning flat cake but is often a catch-all for cakes that don’t need a tin. They can be sweet or savory, or both!
This perfect Peach + Raspberry Galette goes down perfectly with an outdoor porch, good company, and some freshly squeezed lemonade.
Southern Peach + Raspberry Galette
Ingredients
For the galette pastry crust:
1.5 cups of flour
9 T. cold butter cut into small pieces
1 tsp. sugar
¼ tsp. Salt
4-5 T. of ice water
For the filling:
5 peaches, sliced
¾ cup of raspberries
1 T. lemon juice
¾ cup of sugar
2 T. flour
1T. of cold butter, cut into pieces
1 egg whisked
Additional sugar for sprinkling
Optional: Vanilla Ice Cream for serving
Preparation
Preheat oven to 375F
For the galette pastry crust:
Combine the flour, sugar, and salt in a mixing bowl.
Cut in the cold butter pieces until the mixture looks like a coarse meal with some pea-size pieces.
Slowly sprinkle in the 4 tablespoons of the water, mixing until the dough comes together.
If the dough feels too dry, add the remaining water by the teaspoon until the dough just comes together.
Form a dough ball and press between two sheets of plastic wrap and roll into a 9-10” round disk. Set aside and refrigerate for a least one hour.
For the filling:
Combine peaches, lemon juice, flour, salt, and sugar in a mixing bowl.
Gently combine with the raspberries and place in the middle of the prechilled pastry crust, leaving a 2-3” border.
Add the one tablespoon cut chilled butter to the top of the fruit filling.
Fold up the edges of the pastry to partially cover the fruit and brush the pastry crust with egg wash
Sprinkle with sugar.
Slide the galette on parchment onto a baking sheet.
Bake for 25-30 minutes until the crust is golden brown.
