It has been just over eighteen months since we opened the studio door and set down the first Yoga mat. Hard to believe, time has gone by so quickly. Also hard to believe that what started out as a simple idea four years ago in south India has come to fruition in Bangkok. It certainly has not been easy, the behind the scenes work that goes into operating a yoga studio is hard work. The early mornings and late nights are not what most people would expect. There is also the time and energy it takes each day to teach, classes need to be planned and sequences practiced. As a yoga teacher you must also make time for the people you teach before and after each class. This work load does not always bode well for our personal life, finding the time to cook, rest and relax is tough.
I realized in late September that Minh had not left Bangkok at all during the last eighteen months, in fact she hardly ever takes a whole day off. I thought a little trip was in order and she had never been to Cambodia. I wanted to share with her the experience that I had almost ten years ago at Ankor Wat. I booked the flight and accommodation for the New Year week, when we could close the studio for a few days. Although Siem Reap has changed, neither the city, temples or people disappointed. We both enjoyed some much needed rest. Unfortunately I came home with a cold, fortunately I also came back reminded of this simple soup. Nourishing, simple food to feed us for a few days, but with a bit of a spicy bite for my stuffy head.
Thank you for the memories Cambodia.
Cambodian Pumpkin Soup
2 tablespoons olive oil
2 medium carrots, peeled and chopped
2 cups, peeled and chopped pumpkin
1 large onion, chopped
4 garlic cloves, minced
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cumin
1/2 teaspoon ground clove
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground allspice
1/2 teaspoon curry powder
2 tablespoon red curry paste
2 teaspoons kosher salt
2 kaffir lime leaves
5 cups vegetable broth
2 (13.5 ounce) cans unsweetened coconut milk
Fresh cilantro,green onions,black sesame seeds pumpkin seeds (optional garnish)
Heat a large pot over medium high heat. Add oil, carrot, pumpkin, onions and garlic. Reduce heat to medium and cook stirring frequently for 8-10 minutes, until onion is translucent and vegetables are soft.
Add spices and salt (nutmeg, cumin, cloves, cinnamon, coriander, sage, allspice, curry,salt) and cook for 1 minute until spices are fragrant.
Add kaffir leaves, curry paste and broth,allowing the ingredients to come to a boil.
Once soup comes to a boil add the coconut milk and reduce heat to simmer for 20 minutes.
Let the soup cool and then puree until smooth. Adjust seasonings to your preference.
This soup can be quite thick, adjust the texture by adding water, broth or coconut milk.
Serve warm with garnish.
ทาน อาหาร ให้ อร่อย นะ (enjoy your meal)
Max is a 200 hour RYT and co-director of Yogatique Bangkok. He has been a vegan, long distance runner and avid skateboarder for over 20 years. He thinks life should be filled with a good sound track, a good work out and good food.