Ashley Wright
Contents
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Ingredients
- 1 Hokkaido
- 1 Large onion
- 2 Garlic cloves
- 1 Chilli red
- 1 Large piece of ginger
- 250 ml Freshly squeezed orange juice
- 1 Ds Coconut milk
- 1,5 l Broth
- 2 tbsp Brown sugar
- Herbal oil
- Salt, pepper, chilli
Instructions
- Preparation 1: Wash, core and cut the pumpkin into pieces. Peel the garlic, onion and ginger and cut into large pieces. You shouldn't skimp on ginger and onion. That brings the appropriate flavor. Garlic to taste too.
- Heat the oil (if it is own production) in a saucepan, sauté the onion, garlic and ginger. Add the pumpkin and sweat it too. Sprinkle with the sugar. Be careful not to turn anything brown. Top up with enough stock to cover everything well. Add the chilli pepper and let simmer.
- If the pumpkin is soft, puree everything finely. Top up with orange juice and coconut milk, possibly with broth, until the desired consistency is achieved. Season with salt, pepper, sugar and chilli.
