Exotic pumpkin soup

Name: Exotic pumpkin soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

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