Photographer's note:
"i have been craving pumpkin soup ever since i enjoyed peter’s version of it last week at charlotte and peter’s.
so, today, i made my own.
this one is made with slow-roasted hokkaido pumpkins, which are afterwards boiled in a ginger-garlic-red curry broth... all of the ingredients are then puréed, pumpkin skin and all, together with coconut milk... the seeds are then roasted and later used for garnish. to the purée, i have added sautéed chanterelles, steamed then flash-roasted cauliflower that have been marinated in tamari, as well as pan-seared tofu... final touches include cilantro leaves (coriander), a touch of creme fraiche, the aforementioned pumpkin seeds, a bit of austrian pumpkin oil and vietnamese chili sauce... f*ckin-a, it was good."
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