John Myers
Caribbean Pumpkin Soup with Chicken Skewer
The perfect caribbean pumpkin soup with chicken skewer recipe with a picture and simple step-by-step instructions.
- 700 g Hokkaido pumpkin meat
- 1 small Onion
- 1 Bit Garlic
- 1 Bit Chilli red, to taste
- 1 Bit Sunflower oil
- 1 tbsp Purple curry
- 400 ml Unsweetened coconut milk
- 400 ml Vegetable broth
- Harissa spice
- Salt
- Black pepper from the mill
- 1 piece Chicken breast fillet, approx. 200 gr
- 1 piece Organic lime
- “Karibisches Curry”..siehe Link
- 2 tbsp Desiccated coconut
- Rinse and dry the pumpkin, then cut it in half and remove the seeds and fibers, then cut the pulp into small pieces. Peel the onion and garlic, finely dice the onion. Halve the chilli and remove the kernels, now remove the separating skins or leave them on, depending on the heat you want.
- Heat the sunflower oil and sear the onion with the garbage pieces and the chilli, then add the diced vegetables and let sear again, dust with the curry and roast the whole thing until the curry smells nice. Now pour in the vegetable stock and coconut milk, add a little salt and simmer on a low heat for 15 minutes until the pumpkin is soft.
- For the skewers, rinse the chicken with cold water and pat dry. Grate and quarter the lime. Cut the chicken a little larger than the lime, then season the meat with salt & pepper and pull it alternately on a skewer. Fry in a little oil on all sides.
- Now puree the soup finely and season again with harissa & pepper & Caribbean curry.
- Put the finished soup in a soup bowl (and who would like to sprinkle with desiccated coconut and greens) and hand the skewer to it (you don’t eat the lime pieces) and now ….. enjoy your meal …..
- Link for “Caribbean Curry” ….. Not just salt & pepper
- If you want, you can roast the desiccated coconut in a pan without fat, then take it out of the pan immediately (it browns quickly and may burn) and let it cool on a plate. However, my “curry mix” already contains desiccated coconut.
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