John Myers
Pumpkin and Pepper Soup
The perfect pumpkin and pepper soup recipe with a picture and simple step-by-step instructions.
- 1 Hokkaido pumpkin 1.2 kg / cleaned and cut 900 g
- 500 g Red pointed peppers / cleaned, washed and cut 450 g
- 1 Onion approx. 150 g
- 1 Red chilli pepper
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 2 tbsp Butter
- 1100 ml Chicken broth (5 teaspoons instant)
- 1 Can Coconut milk 400 ml
- 1 pack Prawn tails frozen 225 g
- 250 g Chicken breast fillet frozen
- 0,5 Cup Chives rolls
- 2 tbsp Fish sauce
- 1 Splash Lemon juice
- 1 tsp Salt
- 1 tsp Instant chicken broth or alternatively 1 teaspoon glutamate
- 0,5 tsp Pepper
- Parsley for garnish
- Eight the pumpkin, remove the core, wash and cut into cubes. Clean and wash the peppers and cut into diamonds. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Cut the chicken breast fillets into fine strips. Heat butter (2 tbsp) in a large saucepan and stir-fry the onion cubes, garlic clove cubes, chilli pepper cubes and ginger cubes in it. Add the pumpkin cubes and briefly fry them vigorously, add the paprika diamonds and fry them briefly as well. Deglaze / pour on the chicken broth (1100 ml) and pour in the coconut milk (400 ml). Add the strips of chicken breast fillet and prawn tails and season with fish sauce (2 tbsp), sambal oelek (½ teaspoon), lemon juice (1 squirt), salt (1 teaspoon), pepper (½ teaspoon) and chicken stock instantly and simmer for about 15 minutes / let it boil. Finally fold in the chives and serve garnished with parsley.
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