Welcome Autumn. End of summer almost feels like the end of a wonderful vacation. The one where you enjoyed to the fullest, drank wine a bit too much and feasted on supposedly light desserts. Now its time to go back. Although nostalgic about the end of the vacation , in your heart you are also longing for the comfort of the home and looking for solace in the routine.
With the end of summer it is also time to start thinking about the plans next year. Perhaps its too early for some but i think I want to get it out of hands so I can start preparing for the big Holiday season. We have Hindu festival Diwali coming up then Thanksgiving and Christmas. A1 is in Girl scouts this year and boy, do they have a ton of activities. One of them is a camp out in October and I am really excited about that as I get to go with her.
Back to the food, we had a wonderful Sunday night feast to celebrate Autumn. That also means we are going to have to move our Sunday dinners indoors and have some comforting food.
For the first of such, I made Coconut curried Corn soup, Pasta with Mushrooms and Sun dried tomatoes and an Orange cake.
Coconut Curried Corn soup
This soup is on the sweeter side. I paired it with a wonderfully aromatic white wine from Loire valley, France. Its called Muscadet Sèvre-et-Maine.
- Corn on the cob about 4 (should be sweet and young)
- Coconut Milk 1 can
- Onion 1 small
- Garlic 2 cloves – peeled and crushed
- Vegetable broth 1 cup ( substitute with Chicken broth if you would like)
- Curry powder 1 tsp.
- Dried Mint 1 tsp.
- Paprika flakes or Adobo chili powder to sprinkle
- Honey 1 tsp.
- Salt per taste
- Butter 1 Tbsp.
- With a good knife, cut the corn kernels off the cob making sure you are leaving some of the Corn still on the cob.
- Roast each of the Cob on open fire (if possible) for 2-3 minutes each, making sure it is roasted on all the sides. Set aside.
- In a large cast iron pot (preferably), melt butter.
- Add the Onion and Garlic. Saute for 3 minutes while stirring occasionally.
- Add the Corn that removed from the Cob and saute for another minute.
- Add Vegetable broth and the roasted cobs and let the mixture come to a boil.
- Add Mint, Honey and simmer for another minute or two.
- Remove the Cobs with the help of tongs.
- Add Coconut Milk and simmer for a 4-5 and up to 8-9 minutes.
- Add Salt and take off the heat.
- When serving, sprinkle some Paprika flakes on it.