Spicy pumpkin soup

Ingredients for 4 servings:

• 1 pumpkin(s), Hokkaido (cleaned about 600g)
• 500 ml chicken stock
• 1 can coconut milk
• 1 tsp, heaped ginger, freshly grated
• 1 small red chili pepper(s) (pitted and finely chopped) or some red curry paste
• 1 leaf kaffir lime leaves
• 3 tbsp oil (peanut oil)
• 3 tbsp desiccated coconut
• 50 ml cream
• some lime juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the pumpkin, divide it, remove the seeds, and cut into small pieces, reserving a few small pieces without the skin. Cook the pumpkin pieces in the chicken stock (about 25 minutes) and puree. Add the coconut milk, ginger, chili (curry paste), and the kaffir lime leaves. Let it simmer for 10 minutes on low heat, remove the kaffir lime leaves, and stir in the cream. Drizzle the pumpkin cubes with a little lime juice and roll them in coconut flakes. Heat the peanut oil in a pan and brown the pumpkin and coconut cubes. Serve separately with the soup.