So I was going for Mad Men red hair, but as I sat in front of the mirror in the leather and essential oil themed salon sipping my cup of vanilla chai, I wasnâ€™t absolutely convinced.
â€œItâ€™s going to totally be Joan when it dries,â€ said the optimistic hair stylist, holding up strands of purest orange to the mirror light.
â€œAre you sure itâ€™s not, well, a bit pumpkin?â€ I wondered.
“No way.” He shook his head, causing the dreadlocked part of hisÂ Mohican to jiggle in a clatter of plastic beads.
â€œNah ah. If that were a pumpkin it would be some totally hot one,â€ he said.
Thankfully, after the application of a second round of dye, the hair turned out fine, nevertheless, in honor of impending Halloween, I figured a totally hot pumpkin soup would be the perfect Monday treat.
Spicy pumpkin soup4 cups of peeled cubed pumpkin (optional – 2 cups of peeled cubed butternut squash) 1 large onion 1 can of coconut milk 2 cups of stock 2 tbsp fish sauce 2 tbsp light brown sugar 1 tbsp Thai red curry paste (to taste) 1 stalk lemon grass (bruised and squished up a bit to let out the oils) 1 tbsp oil 1 lime
- Dice the onion and fry with the pumpkin (and squash) in the oil until itâ€™s browned and beginning to soften
- Add the red curry paste and stir to coat the vegetables
- Pour in the stock, the coconut milk, the lemon grass, the sugar and the fish sauce and simmer for 20 minutes until the pumpkin (and squash) cubes are tender
- Taste the broth – if you like things spicier add more curry paste or a pinch of red chili flakes. Adjust the seasoning
- Puree in batches in a blender (or use a stick blender in the pan)
- If you prefer a thinner soup add some more hot stock
- Add a generous squirt of lime to serve (decorate with cilantro leaves if desired)