Butternut pumpkin soup with chicken strips

Ingredients

Directions

1. 1

   Pumpkin wash, clean, peel, halve and core. Cut the flesh into large cubes. Onions peel and dice. Peel garlic and chop roughly. Heat 2 tablespoons of oil in a pot, fry the onions and garlic until transparent.

2. 2

   Add pumpkin, steam briefly, season with salt, pepper and cinnamon. Deglaze with broth, bring to the boil and simmer covered for about 25 minutes.

3. 3

   Clean, wash and finely chop the chilli. Mix soy sauce, curry and honey together, stir in olive oil and chilli. Wash the meat, dab dry and cut into strips, mix with the marinade.

4. 4

   Wash parsley, shake dry and pluck leaves from the stalks, chop finely.

5. 5

   Heat 2 tablespoons of oil in a frying pan. Fry the meat with the marinade in it all around for 6-7 minutes, remove and roll in parsley. Remove the soup from the stove, puree finely. Stir in coconut milk, except for 2 tbsp. for garnishing.

6. 6

   Season soup to taste with salt and pepper and arrange in bowls. Spread chicken strips over the soup. Garnish with coconut milk and possibly pumpkin seed oil. Baguette tastes good with it.