I am overjoyed to see many fantastic squash/pumpkin soup recipes in the blogosphere at the moment. Since I got these wonderful black futsu squashes from the farmer market last week, I have been meaning to make some soup out of them. The vendor made me promise that I would eat these squashes. “They are not only pretty, but also so delicious,” she said. I assured her that I intended to eat them. Now that they are ready to be eaten, all I need is to google ‘squash/pumpkin soup’ and voila. However, squashes/pumpkin are fantastic ingredients for many other recipes. I saw them in salad with quinoa and in dessert as pie or pudding etc. Though this particular black futsu squash got me thinking about the one Thai dessert I haven’t had for a long time, pumpkin in sweet coconut cream.
This squash starts off in black, then turns into a rich chestnut color when it’s ready to be cooked. It’s quite sweet, buttery and a bit nutty plus the thin skin is edible, which makes it so perfect for that Thai dessert I mentioned. Since I use black futsu squash as a main ingredient, I will call it ‘black futsu squash in sweet coconut cream.’
As I said, originally, Thais make this dessert with pumpkin. It’s one of many Thai dessert I really love that’s super easy to make. Like many Thai dessert, coconut milk is essential; I would recommend buying one in a tin can from Asian market, not the drinkable ones which usually store next to milk in the super market’s refrigerator. In the old days, to prevent pumpkin cubes from being mushy once cooked, Thais dissolved a bit of red lime in a big bowl of water and left fresh pumpkin cubes in it for a while before cooking them in coconut mixture. I didn’t have any red lime nor did I want to use it, so I baked them until ‘al dente’ prior to drop them to cook a bit further in the coconut mixture. I promise you it tastes the same as the ones I had in Thailand.
Hopefully, this recipe can be added to your fall recipes category among many other squash/pumpkin ones out there.
Thank you so much for checking this post out, everyone.
- medium size black futsu squash
- 14 oz. coconut milk
- 14 oz. coconut juice
- 1 cup coconut sugar, or as needed
- 1 teaspoon sea salt
- coconut cream, as needed (option)
- Preheat the oven to 425F. Cut the squash as you do watermelon and scoop out seeds and strings; bake for 30 minutes.
- Add coconut milk and coconut juice in a saucepan over medium-low heat; gradually bring to warm, uncovered. Add 1/2 cup of coconut sugar and stir until dissolved. Taste and add more sugar per your liking. It’s important to stir often, and be careful NOT to bring the coconut mixture to boil.
- Add salt, stir to dissolve and taste. Keep warm.
- Once the squash slices are out of the oven. Let cool for 5 minutes, then slice out the flesh as much as possible. Don’t worry if you can’t get some of the peel; the thin skin is edible. Cut into cubes and drop them in the coconut mixture.
- Serve in a bowl with a drop or two of coconut cream.
- Depending on coconut juice’s natural sweetness, you might need more or less sugar. Also, while stirring, the saucepan should be uncovered at all time.
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