John Myers
Contents
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Ingredients
- 600 g Hokkaido pumpkin
- 1 Shallot
- 2 Oranges
- 0,5 Lemon
- 2 cm Ginger or 30 grams of candied ginger
- 100 g Desiccated coconut
- 400 ml Coconut milk
- 0,5 tsp Ground lemongrass
- 0,5 tsp Curry powder
- 1 pinch Ground cardamom
- 1 pinch Cinammon
- 1 pinch Chili powder
- 1 tbsp Brown sugar
- 2 tbsp Butter
- 700 ml Chicken broth
- Salt, white pepper
- Freshly chopped coriander
- Sour cream
Instructions
- Roughly dice the pumpkin, finely chop the shallot and ginger. Melt the butter in a large saucepan and fry the pumpkin and shallots for about 4 minutes. Add the coconut flakes and ginger, stir in briefly and roast until the coconut flakes start to smell.
- Pour in enough of the broth until everything is just covered with liquid. Put the lid on and simmer for 20 minutes. Squeeze the oranges and lemon. Add coconut milk, orange and lemon juice and spices and bring to the boil briefly. Puree the soup finely and, depending on how you want the consistency, add a little more stock. Simmer for a few more minutes over a low heat.
- Season the soup again to taste, then serve with freshly chopped coriander and a dollop of sour cream. This fits z. B. Scallops and baguettes.
Nutrition
Serving: 100gCalories: 71kcalCarbohydrates: 3.6gProtein: 1gFat: 5.9g
