Breaded squash on a bed of pumpkin soup

Courge panée sur soupe de potimarron : instructions

• Breaded squash
  • 1
    Wash the squash and cut it into slices. Set aside a few slices for the couscous, as listed in the ingredients; cook them along with the rest, but without breading.
  • 2
    Sprinkle the slices with the spices, then coat them in flour, dip them in the beaten egg, and finally coat them in the crushed pumpkin seeds.
  • 3
    Grease a baking sheet lined with parchment paper, and place the slices on it.
    Bake at 180°C for 10–12 minutes.
    
    Do not bake for too long, or the squash will turn to mush. It needs to retain some texture for serving.
• Butternut squash soup
  • 4
    Cut the pumpkin in half and scoop out the seeds with a tbsp. You don't need to peel the pumpkin; unlike squash, which has a very bitter skin. Cut the flesh into 2-cm cubes.
  • 5
    Peel the garlic, ginger, and onion, then mince them finely. Remove the seeds from the bell pepper and dice it into small pieces.
  • 6
    Pour a little oil into a wok and sauté all the vegetables over medium heat. Add the curry paste and cover everything with the vegetable broth.
    Stir and let the soup simmer over low heat until the vegetables are tender (about 8–12 minutes in a pressure cooker).
  • 7
    Add the corn and coconut milk, and simmer for another 5 minutes, then strain through a sieve or blend.
    Season with salt and pepper.
• Semolina with squash
  • 8
    Pour a tbsp of oil into the uncooked semolina, add salt, and mix.
  • 9
    Pour boiling water over the semolina and set aside.
  • 10
    Peel and chop the onion into small pieces, then sauté it gently in a pan.
  • 11
    Chop the previously cooked butternut squash into small pieces and add it to the onion. Cook them together for a few minutes.
  • 12
    Fluff the couscous with a fork, then add the vegetables. Mix well, season with pepper, and add the turmeric to give the couscous a nice yellow color.
• Filling
  • 13
    In a warm bowl, start by pouring in a little soup, then add the semolina and squash, top with a tbsp of crème fraîche, and sprinkle with chopped chives.