in ,

Spicy Pumpkin and Coconut Soup

5 from 7 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 145 kcal

Ingredients
 

Topping and side dish

  • 100 g Carrots
  • 100 g Onion
  • 3 tsp Vegetable broth
  • 1 Red chilli pepper
  • 3 g Fresh ginger
  • 150 ml Coconut milk
  • 6 tbsp Sunflower oil
  • Salt
  • Pepper
  • 200 g Potatoes
  • 8 Chicken inner fillets
  • 4 tbsp Sweet and sour Asian sauce
  • 2 tbsp Peanut oil
  • 8 leaves Thai basil

Instructions
 

  • Quarter, core and roughly dice the pumpkin. Hokkaido doesn't have to be peeled, you can eat the shell with it. For the topping, finely dice approx. 100 g pulp and set aside. Peel, wash and chop the carrots. Peel and dice the onion. Clean, wash and finely chop the chilli. Put something aside for the topping. Peel the ginger and also finely chop it. Sauté the onions, ginger and chilli with the coarse diced pumpkin and carrots in 2 tablespoons of hot oil. Deglaze with a good 3⁄4 l of water and bring to the boil. Stir in the stock and simmer covered for 15–20 minutes. Puree the soup. Stir in coconut milk and season to taste.
  • For the topping, peel and wash the potatoes and cut into fine strips. Heat 1 tbsp peanut oil. Steam the fine pumpkin cubes in it for 3–5 minutes and remove. Heat another tablespoon of peanut oil. Fry the potatoes until golden brown. Lift out and drain.
  • Wash the chicken, pat dry and skewer in a wave shape, season with salt. Fry the chicken skewers in the hot frying fat for approx. 4 minutes, then brush with Asian sauce.
  • Serving: Pour soup into preheated soup bowls. Serve with pumpkin cubes, potato strips and 1-2 chicken skewers. Sprinkle the topping with a few chopped chilli and Thai basil.

Nutrition

Serving: 100gCalories: 145kcalCarbohydrates: 5.2gProtein: 1gFat: 13.5g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Apple and Sea Buckthorn Soup with Cinnamon Croutons …

Mushroom Soup Soup-connoisseur Style Refined with Cheese Trilogy