SAPi Recipe: Thai Pumpkin Soup

SAPi Recipe: Thai Pumpkin Soup

SAPi Recipe: Thai Pumpkin Soup



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. 



Thai Pumpkin Soup



1 Tb. olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, chopped

2 Tb. yellow curry paste

1 t. fresh ginger grated

1 bunch cilantro fresh coriander leaves

3 pounds butternut pumpkin peeled and chopped

4 cups vegetable stock

16 oz. coconut cream


Optional Toppings

Coconut Cream 



Chopped Coriander






1. Remove the roots of the cilantro and chop finely. 


2. Heat the olive oil in a saucepan over medium-high heat, and add onion and garlic. Cook until the onion becomes translucent and browned.


3. Add the carrots, ginger, yellow curry paste, and cilantro. Saute for five minutes. 


4. Toss in the chopped butternut pumpkin and cook for another five minutes. 


5. Add the vegetable stock and coconut cream and bring to a boil before reducing the heat to low. Cook for 30 minutes or until the pumpkin is tender. 


6. Pour the soup into a blender and blend until smooth. 


7. Serve fresh and garnish with a splash of coconut cream and chopped cilantro.


8. Save any remaining soup for up to three days in the refrigerator or four weeks in the freezer. 





SAPi Recipe: Southern Peach + Raspberry Galette

SAPi Recipe: Southern Peach + Raspberry Galette

SAPi Recipe: Southern Peach + Raspberry Galette


SAPi Recipes: Peach and Rasperry Gallette

SAPi Recipes: Peach and Raspberry Galette


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



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




Preheat oven to 375F

For the galette pastry crust:

  1. Combine the flour, sugar, and salt in a mixing bowl. 
  2. Cut in the cold butter pieces until the mixture looks like a coarse meal with some pea-size pieces. 
  3. Slowly sprinkle in the 4 tablespoons of the water, mixing until the dough comes together.
  4.  If the dough feels too dry, add the remaining water by the teaspoon until the dough just comes together.
  5. 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:

  1. Combine peaches, lemon juice, flour, salt, and sugar in a mixing bowl. 
  2. Gently combine with the raspberries and place in the middle of the prechilled pastry crust, leaving a 2-3” border. 
  3. Add the one tablespoon cut chilled butter to the top of the fruit filling. 
  4. Fold up the edges of the pastry to partially cover the fruit and brush the pastry crust with egg wash
  5.  Sprinkle with sugar. 
  6. Slide the galette on parchment onto a baking sheet.
  7. Bake for 25-30 minutes until the crust is golden brown.
  8. Let cool and serve with vanilla ice cream!