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Coco-ginger pumpkin soupCoco-ginger roasted pumpkin soup is this fall “must try” soup. It’s a sweet and spicy soup, with a touch of smooth coconut milk. It may sound like a too sweet of a mix coconut + pumpkin… Well, the soup needs a good amount of ginger to counter the sweetness of those 2 sweet element, so I suggest not to be shy on the ginger amount. An extra touch of cider vinegar in the end helps also to balance the sweet factor from the soup. Just like in most soup, a touch of sour vinegar is from what I’ve heard “a chef’s trick” to a great soup. Just a little sip in the end of coccion goes a long way, believe it really does. The result is a creamy, punchy and succulent soup.pumpkincocopin

Coco-ginger pumpkin soupI saw so many pumpkin soups out there and many of them are on the sweet side of the spectrum, which is, to me, more of a dessert soup then a traditional one. The sweetness of the pumpkin is one thing easy to balance with some spicy element like; black pepper, ginger or even wasabi (check my pumpkin wasabi purée recipe). Coco-ginger pumpkin soupAs for the rest, pumpkin soup always has such a great texture, it’s always spot on unctuous and velvety. Also the roasting part plays a big part in the balance of the dish, it gives that extra caramelized flavor which is yet another level for a successful pumpkin soup.

Let’s make this “other” pumpkin soup!


Coco-ginger roasted pumpkin soup

Ingredients
  • Coco-ginger pumpkin soup1 kg of pumpkin, or butternut squash
  • 600ml of vegetable broth
  • 250ml of coconut milk
  • 1 onion
  • 1 ginger piece of 10 cm long (yes, it’s gonna be spicy a bit)
  • 2 garlic cloves
  • salt, pepper
  • 2 tbsp of cider vinegar
  • 2 tbsp olive or vegetable oil to roast the pumpkin
  • extra pumpkin seeds to decorate
Directions
  1. Start by cutting into thick pieces the pumpkin, add to a bowl
  2. Add the olive oil, salt and pepper and mix
  3. Add the pieces of pumpkin to a baking sheet with the onion, garlic and ginger piece
  4. Cook at 180°C (350F) for about 40 minutes or until lightly brown
  5. Add the vegetables to a pot, cut into smaller pieces the ginger
  6. Add the vegetable broth
  7. Let simmer for 10 minutes until all the vegetables and the ginger is soft
  8. Add the coconut milk (keep a little for decoration)
  9. Blend with an immersion blender the soup until smooth, if it’s too thick add water
  10. Check the seasonning
  11. Add a touch of vinegar (this makes magic for any soup), mix
  12. Serve with a few drops of the reserved coconut milk and pumpkin seeds

Accompany with a nice rye bread. Enjoy!

Coco-ginger pumpkin soup

Carrot and Turmeric soup

Another recipe with the magical Turmeric! This weekend it was the “Fira de la Tierra” a Earth Fair that brings many artisans from around Barcelona, to the Arc-de-Triomf place. There are kiosks of all kinds from clothing, beauty products to food products. But mainly, I would say… half the fair is food products. There are lots of organic veggies kiosks, artisanal cheeses, sausages of all kind and big wood ovens baking fresh bread here and there! It’s my favorite fair in the world!Carrot and Turmeric soup I stopped by the “pera” organic vegetables kiosk
and couldn’t stop myself from buying… They had those precious small avocados that are so… divinely onctuous. Anyways… all that to say…
I got myself some great fresh organic Turmeric, and since it’s a magical ingredient, well I try to experiment, a few different ways with it. This soup is magically smooth as it is delicious! Got an Indian flair to it, without being overly charged with spices. You’ll love it, believe me.

So the base is a typical chicken broth, then I roasted some carrots with onions, potatoes, turmeric, ginger and garlic and a pinch of that curry powder. It’s like touching heaven with your tastebuds this soup, a revelation. As I did already explained from the previous post of Coco-Turmeric Panna Cotta, turmeric is quite a magical ingredient, so many health benefits which would take hours to enumerate out here.

Even religions like Buddhism and Hinduism are big fan of it: They consider Turmeric to be a symbol of purity, fertility and prosperity. Also Carrot and Turmeric soupTurmeric is used as the dye, to make those famous buddhist monks robes.  In Hindu weddings, it’s a nuptial custom to paint the face of the bride and groom as a symbol of purity and prosperity. And at last, even the shamans from Hawai use it in their rituals… So there is something special about turmeric, we should definitely experiment more with it!

Also, if you want an extra sweetness to the soup, I add a touch of coco-lime cream on top. It compliments the soup perfectly, but it’s optional, since it’s much work for a single soup. I happen to had a leftover from the Strawberries & coco-lime recipe.

 

Let’s do this smooth and delicious appetizer, to start experimenting with Turmeric.


Carrot & Turmeric Soup

Makes 3 portions

Ingredients
  • 1 litre of chicken broth
  • 3 carrots in small cubes
  • 1 small onion cut into cubes
  • 1 precooked potato
  • 15g of fresh and finely chopped turmeric (without skin) or 1 tbsp of powder turmeric
  • 1 tbsp olive oil
  • 1 garlic finely chopped
  • 1 tbsp of fresh finely sliced ginger
  • 1 tbsp yellow curry powder
  • Salt, pepper
Extra topping of Coco-lime cream *optional
  • 100ml coconut cream
  • 3 kaffir lime leaves (break the leaf so it can give it’s flavor faster)
  • 1 tbsp white sugar
  • salt
Directions
  1. Cook your potato, if not already done
  2. Cut all the veggies, add the carrots and onion to a pot with the olive oil, cook medium-high heat, until turning slightly brown (5 minutes)
  3. Mid-way through the veggies coccion, add the chopped garlic, ginger, turmeric
  4. When the carrots are ready, add the curry powder and potato
  5. Add the broth, bring to simmer, cook for 10 minutes
  6. Blend the soup, once the veggies are soft
  7. Adjust the seasonning with salt and pepper
  8. Let sit to pick up some flavour, if possible
Coco-lime cream directions *optional
  1. Add coconut cream to pot with broken kaffir lime and sugar
  2. Simmer for 10 minutes
  3. Pick out the leaves and serve

Serve the soup with a bit of the coco-lime cream, Enjoy!