Hokkaido Soup with Lemongrass & Coconut Milk
Servings: 4 people
- 1 Shallot onion
- 1 pinch Garam Masala
- 1 pinch Curry
- 200 g Pumpkin meat
- 500 ml Vegetable broth
- 2 stalks Lemongrass
- 1 cm Fresh ginger
- 2 tbsp Mascarpone
- Salt
- 6 tbsp Coconut milk
- 1 tbsp Noilly Prat
- 1 tsp Maizena (corn starch)
preparation
Roast the onion in hot oil - roast the garam masala and curry - add the pumpkin wedges and roast - add the lemongrass - now add the vegetable stock and cook covered until the pumpkin is soft
then take out the lemongrass - puree with the blender and pass through a sieve to get the last lemongrass threads out
Press 1cm of ginger through the garlic press - add mascarpone, noily prat and coconut milk - season to taste again - then thicken a little with maizena (or moonamine)
Serving: 100g | Calories: 36kcal | Carbohydrates: 1.8g | Protein: 0.5g | Fat: 2.7g