With the arrival of daylight saving time, cooler weather has also made an appearance. While it is certainly still November in South Georgia, the heat and humidity have taken a seat — at least for the time being.

That means it’s an opportune time to pull out fall flavors that simply don’t mesh well with the common sweltering temperatures usually found outdoors. Enter the pumpkin soup.

The versatile ingredient can lend itself to a number of dishes throughout the season. From pies to lattes, the festive fruit can do it all. That’s why so many chefs across the Golden Isles (and around the world), gravitate toward the gourd during the season.

It certainly makes an appearance in many of Tanya Sergey’s meals. The owner of A Moveable Feast in Brunswick crafts a variety of dishes that incorporate pumpkin, especially during the fall.

“Pumpkins are the perfect accent, ingredient or menu item for fall,” she said. “They are a beautiful shape and color, have a mellow and rich taste that can take the place of other starches or fats in a recipe.”

Of course, when there’s a nip in the air, a little kick is always welcome. And what better way to spice up the season than through curry. Sergey feels that this Indian sauce pairs perfectly with pumpkin flavors for a seasonal soup.

“I get asked for my red curry soup recipe all the time. It’s hearty enough to play the role of the entrée on a cool autumn night,” she said.

Pumpkin Red Curry Soup

Makes four large servings

Ingredients

One large yellow onion, wilted in olive oil over medium heat

One large can of pumpkin puree (or make your own from your leftover pumpkins)

3 cans of unsweetened coconut milk

2 cups of water

2 tablespoons red curry paste (check the Asian foods aisle at your market)

1 two-inch knob of ginger peeled and sliced roughly

2 tablespoons brown sugar

2 tablespoons fish sauce (check the Asian foods aisle at the market)

2 tablespoons rice wine vinegar

Salt and pepper to taste

Directions

After onion is wilted add all other ingredients and bring up to medium heat, stirring frequently. Carefully transfer to blender and puree in batches until velvety smooth, never exceeding the halfway point on the blender cup. Reserve an extra bowl or pan for the pureed ingredients. Make sure to scrape all solids from the heating pan. Return the pureed mixture back to the original pan and bring back up to high heat. Serve with toast points or maybe a decadent dollop of goat cheese.

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