Ачуу ашкабак жана кокос шорпосу

Quarter, core and roughly dice the pumpkin. Hokkaido doesn't have to be peeled, you can eat the shell with it. For the topping, finely dice approx. 100 g pulp and set aside. Peel, wash and chop the carrots. Peel and dice the onion. Clean, wash and finely chop the chilli. Put something aside for the topping. Peel the ginger and also finely chop it. Sauté the onions, ginger and chilli with the coarse diced pumpkin and carrots in 2 tablespoons of hot oil. Deglaze with a good 3⁄4 l of water and bring to the boil. Stir in the stock and simmer covered for 15–20 minutes. Puree the soup. Stir in coconut milk and season to taste.

For the topping, peel and wash the potatoes and cut into fine strips. Heat 1 tbsp peanut oil. Steam the fine pumpkin cubes in it for 3–5 minutes and remove. Heat another tablespoon of peanut oil. Fry the potatoes until golden brown. Lift out and drain.

Wash the chicken, pat dry and skewer in a wave shape, season with salt. Fry the chicken skewers in the hot frying fat for approx. 4 minutes, then brush with Asian sauce.

Serving: Pour soup into preheated soup bowls. Serve with pumpkin cubes, potato strips and 1-2 chicken skewers. Sprinkle the topping with a few chopped chilli and Thai basil.