John Myers
Hokkaido – Chili – Coconut Soup
The perfect hokkaido – chili – coconut soup recipe with a picture and simple step-by-step instructions.
- 1 piece Hokkaido
- 1 sake Apple
- 1 half Banana
- 3 heaped tablespoons Grained vegetable bouillon
- 1 Can Coconut milk
- 1 Knife tips Chilli flakes or powder
- 1 Knife tips Pumpkin oil
- Put the seedless, finely chopped Hokkaido, apple and vegetable stock in the saucepan and simmer covered with water for about 30 minutes. Then put the poured off liquid aside (do not throw it away!). Add 1 can of coconut milk, half the banana and, if required, the chilli / cayenne to the cooked pumpkin and puree everything finely with the blender (careful, it could splash hot …!) Finally, season with salt and chilli and fill up with enough stock until desired consistency is achieved.
- Decorate with a little imagination (flowers, chive stalks, pumpkin oil) and put them on the table while hot. Good Appetite
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