When Lindsay Emery creates one of her handmade porcelain pieces for her tableware company Suite One Studio, she’s not just focused on the finished product, but is already thinking ahead to how that piece will be used come mealtime. “Food factors into my design process in a huge, fundamental way,” she says. The pieces in her vintage tableware collection for Chairish prove she takes joy in much more than just plates and bowls. “We believe time at the table is some of the best in life and this collection is curated with that in mind.” With so many gorgeous entertaining gems to choose from, the only thing missing was the food. We asked Lindsay to share one of her favorite dishes to make come fall, and this delicious pumpkin soup recipe is one you’ll definitely want to add to your cold-weather repertoire.
Sweet and Spicy Pumpkin Soup
2 Tbsp butter
1 medium yellow onion
½ stalk of celery and leaves (Approx. 6 sticks/ribs)
3 cups of chicken stock
30 oz. canned organic pumpkin
1 cup coconut cream
5.3 oz. plain Greek yogurt
1 dollop of sour cream per serving
¼ tsp ground nutmeg
½ tsp smoked paprika
1 tsp pumpkin pie spice
¼ tsp red pepper flakes
½ tsp ground ginger
1 tsp salt
½ tsp coarse ground black pepper
A sprinkle of cayenne pepper
Add butter, diced onion, sliced carrots, sliced celery, celery leaves, and a sprinkle of salt and pepper to skillet and cook on medium heat until soft and lightly browned, stirring frequently to ensure even cooking.
In a large stock pot, add chicken stock, pumpkin puree, and the cooked vegetables from the skillet. Cook on low/medium, stirring occasionally for 15-20 minutes.
Remove from heat and add coconut cream. Stir together. Temper Greek yogurt in a separate bowl with a whisk, then add to soup mixture. Add spices to the mixture. Transfer contents to a blender or use an emersion blender. Blend until desired consistency.
Add any additional spices to taste before serving. Serve each portion with a small dollop of sour cream or creme fraiche.
Photos Courtesy of Suite One Studio