Pumpkin and coconut soup from susa

Ingredients for 6 servings:

• 500 g butternut squash
• 2 carrots
• 1 onion(s), red
• 1 chili pepper(s)
• 2 cloves garlic
• 1 piece(s) ginger, walnut-sized
• 1 orange(s), untreated
• 50 g banana(s)
• 200 ml coconut milk
• 350 ml chicken broth
• Sichuan pepper
• Sea salt
• 50 ml wine, white, fruity (alternatively lemon juice)
• olive oil and butter
• Pumpkin seeds for decoration
• 2 tbsp pumpkin seed oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop the onions and garlic and sauté in a mixture of olive oil and butter. Add the orange zest, diced pumpkin and carrot, and then add the finely chopped chili pepper and ginger. Pour in about half of the chicken stock and cook until soft. Purée everything with a hand blender (if you don’t like it too spicy, you should first remove the chili pepper pieces). Add the remaining stock, squeezed orange juice, mashed banana, and the wine, and bring everything to a boil. Then add the coconut milk and bring back to a boil. Season to taste with salt, pepper, and wine. Toast a few pumpkin seeds in a pan. Ladle the soup into cups or bowls and garnish with the pumpkin seeds and a few drops of pumpkin seed oil. Vegetarians can use vegetable stock instead of chicken stock. Serve with a medium-dry Riesling from the Rheingau or Mosel.