Pumpkin and banana soup with marinated turkey breast strips

Ingredients for 2 servings:

• 120 g turkey breast, cut into strips
• 1 tbsp soy sauce, dark
• n. B. Desiccated coconut for breading
• some oil for frying
• 2 tbsp clarified butter
• 80 g onion(s), finely diced
• 300 g butternut squash, pitted and peeled
• 200 g banana(s), ripe, weighed without peel
• 2 tbsp curry powder
• 2 tbsp desiccated coconut
• 250 ml chicken stock, strong
• 200 ml coconut milk
• 1 tbsp brown sugar
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Mix the turkey breast strips with the soy sauce and marinate for 1 hour. Cut the pumpkin flesh into approximately 1 cm cubes and the bananas into thin slices. Sauté the diced onions in clarified butter. Add the pumpkin cubes and banana slices and sauté briefly. Stir in the desiccated coconut, curry powder, and sugar. Then deglaze with the broth and simmer for about 10 minutes. Once everything is soft, add the coconut milk and heat everything back up. The soup should still be chunky. Season with salt and pepper. Meanwhile, roll the turkey strips in the desiccated coconut, press everything down firmly, and fry in a little hot oil. Ladle the finished soup onto 2 plates and top with the fried turkey strips.