John Myers
Pumpkin Soup from Wok À La Papa
The perfect pumpkin soup from wok à la papa recipe with a picture and simple step-by-step instructions.
- 1 Pumpkin butternut 1.2 kg / cleaned approx. 1 kg
- 250 g Chicken breast fillet frozen
- 2 Onions approx. 100 g
- 1 Red chilli pepper
- 250 g Carrots
- 250 g Leek
- 100 g Serllerie
- 1 liter Chicken broth (5 teaspoons instant)
- 1 Can Coconut milk 400 ml
- 1 tbsp Mild curry powder
- 1 tsp Salt
- 0,5 tsp Sambal oelek
- 0,5 tsp Pepper
- 0,5 tsp Ground coriander
- 0,5 tsp Cumin (cumin)
- 4 tbsp Sweet soy sauce
- Maggi cabbage for garnish
- Quarter the pumpkin, remove the core, peel and dice. Cut the chicken breast fillets into strips (tip: works particularly well if it is still a bit frozen!) Peel the onions, quarter them and cut into wedges. Clean, wash and finely dice the chilli pepper. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with the knife. Clean leek, wash thoroughly and cut into rings. Clean and slice the celery, then cut into small diamonds. Heat oil (2 tbsp) in the wok and fry the chicken breast fillet strips vigorously / stir-fry and slide them to the edge of the wok. Now add the vegetables (onion wedges, chilli peppers, carrot blossoms, celery lozenges and leek rings) one after the other and stir-fry. Deglaze / pour in the chicken stock and coconut milk and sprinkle with mild curry powder (1 teaspoon), salt (1 teaspoon), sambal oelek (½ teaspoon), pepper (½ teaspoon), ground coriander (½ teaspoon), cumin (½ teaspoon) and ketchup Season the manis (4 tbsp) and let everything simmer / cook without the lid for about 20 minutes. Stir it again and again. Serve the pumpkin soup garnished with Maggi cabbage.
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