Some soup for the soul is just what I need. Not only has it been raining cats and dogs but life has been a bit of a roller coaster recently. So what better than a nice cup of soup (and no, not this kind). I took a leaf out of Charlotte Lascève, the author of the delightful “Petit sequences” which we launched at La Cocotte this thursday. She made a delicious pumpkin soup. Perfect for a wintry evening. However I do like things spicy. The sweet, slightly nutty pumpkin flavour with the coconut milk marries well with a tablespoon or two (depending on how hot you like things) of red thai curry paste. Think a kick arse version of “Chicken soup for the soul” minus the meat

If you haven’t checked out the amazing prizes in the Menu for Hope IV fundraiser. Make sure to do so!

28.10.08

This soup has been entered in the Cookthink: Rootsource challenge “Pumpkin”. Take a look at the site for other delicious pumpkin recipes.

Spicy pumpkin soup
adapted from Charlotte Lascève “Les petites séquences”

1kg pumpkin, peeled and chopped
3 cloves of garlic, peeled and crush with the back of knife blade
15g of galangal (or 5g of ginger), peeled
250ml coconut milk*
300ml water**
4 tbsp soya sauce
1 tbsp thai red curry paste (adjust amount for desired heat)
1 tbsp sunflower/vegetable oil
Bunch of coriander

* add more for a creamier taste
** add more water for a thinner soup

Heat the oil. Fry the garlic and ginger for a minute add the pumpkin. Sautée until slightly caramelised. Add the curry paste, stir in well and then add coconut milk, soya sauce and water. Simmer for 20 minutes. Then blend until smooth. Garnish with either coriander or sweet basil leaves.

Soupe de potiron épicée
Adapté de Charlotte Lascève “Les petites séquences”

1 kg de potiron, épluchée et hachées
3 gousses d’ail, épluchée et les écraser15g de galanga (ou 5g morceau du gingembre), pelées
250 ml de lait de coco *
300 ml d’eau **
4 c. à soupe de sauce soja
1 c. à soupe de sauce thai curry rouge (ajuster le montant désiré de chaleur)
1 c. à soupe de tournesol/huile végétale
Botte de coriandre

* Ajouter plus pour un goût plus crémeux
** Ajouter plus de l’eau pour une soupe plus lisse

Chauffer l’huile. Sautée l’ail et le gingembre pendant une minute, ajoutez le potiron. Sautée jusqu’à légèrement caramélisées. Ajouter la sauce de curry, mélangez bien puis ajoutez le lait de coco, la sauce de soja et de l’eau. Faites cuire à feu doux 20 minutes. Puis mixez jusqu’à lisse. Parsemez de coriandre.