John Myers
Pumpkin and Coconut Soup with Chili
The perfect pumpkin and coconut soup with chili recipe with a picture and simple step-by-step instructions.
- 700 g Fresh pumpkin e.g. Hokkaido
- 1 Dried chilli pepper
- 2 Garlic cloves
- 3 tbsp Oil
- 400 ml Coconut milk
- 600 ml Vegetable broth
- Salt pepper
- 2 tbsp Freshly squeezed lemon juice, more if you like
- 1 bunch Freshly chopped chives
- Chilli flakes
- 1 Ginger slice about 0.5 cm
- Clean and dice the pumpkin, crumble the chilli pepper, peel and chop the garlic and ginger slice. Heat the oil in a tall saucepan, sauté the garlic, chilli and ginger, add the pumpkin and sauté briefly. Pour coconut milk and broth on top, salt and simmer covered over medium heat for approx. 15 minutes. Add lemon juice. Puree the soup and season with the spices. Sprinkle with chives.
- Lemon juice is a matter of taste, I had taken the specified amount of 4 tablespoons and my husband found it too “lemony”. So I’ve reduced the amount here in the recipe and everyone can dose themselves according to their own taste.
- There was also shrimp skewers marinated in garlic, herbs and olive oil and toast.
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