Meal Monday
I go through phases where I am obsessed with certain ingredients.
Once, I was fixated on instant coffee powder. A little bit got sprinkled into most of my desserts because I was convinced it deepened the flavor of almost everything.
Well, actually, I still kind of think that. Coffee makes chocolate taste chocolate-ier and caramel taste caramel-ier and peanut butter taste peanut-ier. It pairs well with so many things, including coconut, which, as it so happens, it one of my current obsessions.
I have a fabulous soup recipe that pairs coconut with pumpkin, another favorite ingredient. The soup is easy, delicious, and sophisticated enough to serve to company.
Can you ask for anything more? I think not.
To be perfectly precise, the recipe is not really my recipe. It comes from a great little book called Hip Kosher, by Ronnie Fein.
I have changed it up just a little bit, though. I play with the proportion of coconut milk (doubling it, of course) and add in some coconut oil to intensify the coconut-iness.
There are other changes that could be made, too. The coconut milk could be swapped out for soy milk or milk or light cream. Instead of pumpkin, you could use roasted or boiled sweet potatoes or butternut squash. The curry flavor of this soup is wonderfully subtle, but you could go with cinnamon and ginger as alternate spices. The recipe calls for pear, but apple would also work wonderfully well.
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