NOTE: Each recipe is part of a 5 course tasting menu, therefore servings sizes may vary.
For the Soup
Toast pumpkin seeds in skillet pan until they begin to pop. Add 1 tablespoon butter and dust with 1 1/2 teaspoons of Chinese 5 spice. Toss and take off heat. When soup is served add to the bowl.
Whisk all into bowl and add to soup just before serving. Keep lime yogurt at room temperature.
Sauté garlic, shallots and apple in grape seed oil. Add all the spices. Once apple is cooked, puree and whisk in butter. Refrigerate.
In a pan over high heat, sauté carrots with olive oil, onions and garlic. Brush pumpkins with butter and Chinese 5 spice. Add to carrots along with 1/2 cup of coconut milk and curry leaves cover and bake in oven for 15-20 minutes until pumpkins are fork tender at 350 degrees. Once cooked add chicken stock bring to boil and remove and buzz with blender. Once soup has been pureed pass through fine sleeve. Set aside until ready to serve. Have fresh lemon juice and cilantro and chives ready to finish the soup when plating.
If you are using the tofu and papaya you must first place them at the bottom of your soup bowl. Medium skillet pan heat to med-high heat add a touch of oil to the bottom of the pan; add langoustines and 4 oz curry butter and begin to cook for 4 to 5 minutes rolling the shellfish in the curry butter. Pour pumpkin puree into bowl; add toasted pumpkin seed and a tablespoon of lime yogurt per bowl. Finally add langoustines using the claws to help the langoustines, so that it is not fully emerged in the bowl. Add chives and lemon juice.