This year has blessed us with an exceptional harvest. We were lucky enough the get not only apples and grapes from our dear neighbors, but quince as well. Quince is a versatile fruit paring equally well with sweet and savory flavors. They are quite tough to peel and cut, though, so I usually steam them prior to processing. If you clean the fruits thoroughly and rub off the white fur, you can use the exiting juices for syrup. This time, I combined the quinces with red kuri squash and turned them into a creamy, gingery soup.
Peel and deseed the steamed quince and pumpkin. Fry shallots and garlic in some olive oil. Season with salt. Add the quince and pumpkin and bring it to the boil. Season with freshly grated ginger and coconut milk. Blend until smooth. Add more liquide, if necessary.
Serve with finely chopped gari, foamed coconut milk and micro greens (I used Sakura Cress).
I served this vegan quince and pumpkin soup with coconut milk and ginger as a starter at my fusion dinner.