Never be afraid to do what you don't know how to do. Remember: the ark was built by amateurs. Professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin Seize the moment. Think of all those women on the Titanic who refused dessert. - Erma Bombeck My weaknesses are food and men. Exactly in that order. - Dolly Parton If you go to the store to buy bread, the chance that you will come out with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schulz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I’m afraid of heartburn or an allergy to caviar from Hennessy, that I’ll get lost at night in a large apartment on Rublyovka and die. - KVN song Everything that I like in life is either immoral or it makes me fat. - François de La Rochefoucauld I use wine when cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you govern a country in which there are 246 varieties of cheese?" - Charles de Gaulle What disgusting, what disgusting this is yours jellied fish! - Hippolyte in the film “The Irony of Fate” I simply cannot eat caviar, but I have to force myself. - The heroine of Audrey Tautou in the film “Fatal Beauty” In case of major troubles, I deny myself everything except food and drink. Oscar Wilde What is the difference between a husband and a boyfriend? Thirty pounds! - Cindy Garner Camembert... is another man's friend in difficult times. - Georges Clemenceau Are you crazy? A dear friend flies from afar for a minute - and you don’t have a cake! - Carlson, who lives on the roof. There is a bakery on our street called "Bonjour Croissant!" I'm tempted to go to Paris and open a bakery "Hello, toast!" - Fran Lebowitz. And I’ll open a bakery in Washington “It’s great, damn it!” - Marina R. The food here is absolutely terrible, and the portions are too small. - Woody Allen A robot will never replace a person! - Cannibal If you want to know me, eat with me. - James Joyce Uh-huh - uh, dear! What kind of peacock is this? Don’t you see - we’re eating... - Genie from The Adventures of Munchausen If the country doesn’t have at least fifty varieties of cheese and good wine, which means the country has reached the end of its rope. Salvador Dali By chewing your food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, “12 Chairs” Nothing brightens up the table like a firecracker in Olivier! - Folk wisdom. If you have unexpected guests and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey... I just don’t understand what the secret is... If there is honey... then it’s gone right away! - Winnie the Pooh Today I will be photographed for the magazine "Skilled Cook". I urgently need to wash myself and buy new insoles! - Freken Bok I haven’t eaten lobster for three days. - A snickering official (KVN joke) Hunger is not a thing - it won’t run away into the forest. - Popular wisdom Nothing improves the taste of home-cooked food more than studying the prices in a restaurant. - Folk wisdom
Pumpkin puree soup with coconut milk and ginger is classic recipe Thailand. Our compatriot, the bright orange pumpkin, is respected by the Thais and is often used in cooking. national dishes or drinks.
Pumpkin soup
The constant companions of the yellow vegetable in Thai cuisine are lemongrass, ginger, hot red pepper, garlic, curry spice and, of course, coconut milk.
It would seem that such a set of spices and seasonings would be difficult to coexist in one saucepan... But this is not at all true!
In the autumn-winter cold, fresh ginger, garlic and red pepper provide great warmth, and the delicate, sweet taste of coconut milk perfectly softens the bright contrast of spices.
The addition of coconut milk makes this Vegan Cream of Pumpkin Soup thick, creamy, and incredibly flavorful. Hints of fresh ginger and garlic give the pumpkin a slightly smoky flavor.
Coconut milk is easy to make at home, but if you don't have such an opportunity, you can replace coconut milk with almond or cow's milk, although this, of course, will affect the taste of the creamy soup.
Ingredients
So we'll need it.
- 500 gr. pumpkins
- 250-300 ml. coconut milk
- 2-3 cloves of garlic
- fresh ginger to taste (or 0.5 tsp grated ginger)
- 1 tsp. dark curry and 0.5 tsp. light curry powder
- fresh herbs For decoration
- salt, red pepper
Step-by-step recipe for making pumpkin puree soup with coconut milk
Slice the pumpkin small cubes, fill with water up to the level of the pumpkin or a little less, add a couple of cloves of garlic + half a teaspoon of light curry spice 1 tsp. dark curry. There is no need to add salt at this stage. Place on medium heat to simmer.
Finely chop 1 clove of garlic and ginger root.
While the pumpkin is cooking, you can make fresh coconut milk. To do this, you need to open the coconut, remove the pulp from it without peeling the brown, soft skin (remove only the nut shell) and beat half the coconut with a blender until smooth, gradually adding water so that the nut is easily pureed. Then pour this mixture with drinking water: pour in approximately 250 ml. Mash the coconut puree thoroughly with your hands until the water turns white. Afterwards, pass the coconut pulp through cheesecloth, expressing the resulting coconut milk. The shavings will no longer be needed, and the coconut water will go into the soup. 
Place the boiled pumpkin in a blender, add salt, garlic and ginger to taste (do not add a lot of ginger at once; in soup it gives a slight “smoky” taste), pour coconut milk and beat until smooth. Salt and add red pepper.
If desired, you can add a little more ginger or garlic. Vegetarian pumpkin puree soup is ready.
Bon appetit!
Calories: 771.21
Proteins/100g: 1.47
Carbohydrates/100g: 6.79
Pumpkin soup- puree It is quite possible to cook with coconut milk during the strictest fast. In terms of nutritional value, it will not be inferior at all rich soups on chicken or meat broth, although in terms of composition - well, it’s pure, it doesn’t even contain potatoes. The whole secret is in the added coconut milk. Firstly, it makes soup, or any dish, very satisfying, but does not burden it with unnecessary calories. Secondly, thanks to coconut milk it acquires a delicate velvety texture. And thirdly, pumpkin soup has a subtle aroma and a subtle coconut flavor. Well, very tasty! And it’s unusual, so even ardent opponents of pumpkin soups are unlikely to refuse to taste pumpkin soup with coconut milk.
Any pumpkin is suitable for this soup, but it is better to choose unsweetened varieties so that the soup does not end up with a sweetish aftertaste. Although everything is for everyone, and for some, the sweetish soup will be the most delicious.
Ingredients:
- unsweetened pumpkin (peeled) – 500 g;
- water or vegetable broth– 2-2.5 glasses;
- onion – 1 large head;
- garlic – 2-3 cloves;
- chili pepper – 1 small pod;
- vegetable oil – 2 tbsp. spoons;
- canned coconut milk – 0.5 jars (200 ml);
- salt - to taste;
- lime – 0.5 small;
- croutons or fresh herbs - for serving soup.
How to cook at home
Cut the pumpkin into pieces, peel off the thick rind, and discard the middle with the seeds. Cut the remaining pulp (about 500 grams) into slices of approximately the same size and thickness (1.5-2 cm, no thicker).
There are two ways to prepare pumpkin for this soup: bake in the oven on a baking sheet, or simmer in a frying pan under a lid with a small amount of oil. We will use the second method. Heat a little oil in a frying pan and add pumpkin slices. After 2-3 minutes, turn over and cover with a lid. Simmer until soft. If you decide to bake the pumpkin in the oven, then you need to preheat the oven to 200-220 degrees, place the pumpkin on a greased baking sheet and bake for 10-15 minutes until soft.
While the pumpkin is stewing or baking, prepare the onions and garlic. First cut the garlic cloves into slices, then finely chop them with a knife.
Cut a large onion in half, chop each half into small cubes or quarters of rings.
Heat 1 tbsp in a thick-bottomed saucepan. spoon vegetable oil. Add the onion and simmer until soft. Add chopped garlic and finely chopped chili pepper (first remove the seeds along with the white partitions). Simmer the onion with garlic and pepper for 1-2 minutes until the smell of garlic intensifies.
Pour hot vegetable broth or water into the pan (if the soup is not being prepared during Lent, you can cook it with the addition of chicken broth). We wait until it starts boiling and from that moment cook for two minutes.
Place the stewed or baked pumpkin in a blender bowl and grind into a homogeneous thick puree. Pour the contents of the pan into this puree and grind everything again.
Pour over vegetable puree back into the pan. Bring to a boil, pour in coconut milk in a thin stream, stirring the soup constantly. Before opening the can of coconut milk, shake it well to mix the contents. Salt to taste, and for those who like it spicy, add ground pepper(chili or black, red). Squeeze the juice out of half a lime and pour it into the pumpkin soup (preferably in parts). Taste the soup and adjust if necessary. Let the soup simmer over very low heat for five minutes. Leave under the lid to absorb the taste (for about five minutes, no more).
Pour the pumpkin puree soup prepared with coconut milk into bowls and serve. As with anyone thick creamy soup You can serve it with croutons, dried slices of toast bread, croutons or croutons. Bon appetit! 
Author Elena Litvinenko (Sangina)
