Exotic pumpkin soup

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 600 g Hokkaido Pumpkin
  • 2 Spring onions
  • 2 TABLESPOONS Sunflower oil
  • 2 TABLESPOONS Curry Powder
  • 200 ml Vegetable broth
  • 200 ml Orange juice
  • 250 ml Coconut milk
  • 20 g fresh ginger
  • 1–2 Chillies
  • 1/2 Pot of coriander
  • 100 g Chicken filet
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Coconut chips
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    Wash pumpkin, remove seeds, dice flesh. Clean, wash and cut spring onions into rings. Heat 1 tablespoon of oil. Fry the spring onion rings and pumpkin cubes for about 4 minutes. After about 3 minutes dust with curry. Pour in broth, orange juice and coconut milk, bring to the boil and simmer for about 15 minutes

  2. 2

    Peel and finely grate the ginger. Wash and clean the chilli and cut into thin rings. Wash coriander, shake dry. Chop the leaves coarsely, except for a little bit for garnishing. Season soup with ginger, chilli and coriander

  3. 3

    Wash the meat, dab dry and cut into narrow strips. Put the meat strips on wooden skewers in a wavy shape. Season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Brown the meat skewers in it for about 3 minutes

  4. 4

    Finely puree the soup with a hand blender. Season to taste with salt and pepper. Arrange in plates. Garnish with coconut chips and coriander

Nutrition Facts

KCAL
220 kcal
CARBS
13 g
FATS
15 g
PROTEINS
8 g