Jamaican pumpkin soup with chicken skewer

Name: Jamaican pumpkin soup with chicken skewer
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Tomatoes; 1 Garlic clove; 3 Onions; 1 kg Pumpkin (e.g. nutmeg pumpkin); 2 TABLESPOONS + 1 tsp oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (400 ml) Unsweetened coconut milk; 250 ml Vegetable broth (instant); 2 Limes; 1/2 TEASPOON Ginger powder; 1 Msp Saffron powder; 1 TEASPOON Paprika powder; 1/4 TEASPOON Chilli powder; 150 g Chicken filet; 1 TABLESPOON Coconut flake; 1 TABLESPOON Coconut chips; 4 Stem(s) Coriander; 4 wooden skewers

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Tomatoes
1 Garlic clove
3 Onions
1 kg Pumpkin (e.g. nutmeg pumpkin)
2 TABLESPOONS + 1 tsp oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (400 ml) Unsweetened coconut milk
250 ml Vegetable broth (instant)
2 Limes
1/2 TEASPOON Ginger powder
1 Msp Saffron powder
1 TEASPOON Paprika powder
1/4 TEASPOON Chilli powder
150 g Chicken filet
1 TABLESPOON Coconut flake
1 TABLESPOON Coconut chips
4 Stem(s) Coriander
4 wooden skewers

Directions

1
Cut tomatoes crosswise at the tip, put them briefly in boiling water, take them out and rinse them in cold water. Peel the tomatoes and remove the stalk. Put 1 tomato aside. Cut remaining tomatoes into pieces. Peel garlic and cut into slices. Peel onions and pumpkin and cut into pieces, except for about 50 g pumpkin. Heat 1 tablespoon of oil in a pot.
2
Sauté onions for 2-3 minutes. Add pumpkin, garlic and tomato pieces and sweat for 3-4 minutes. Season with salt and pepper. Add coconut milk and broth and simmer for about 20 minutes at medium heat. Wash 1 lime, grate dry, cut in half and squeeze out the juice. Add ginger, saffron, paprika, lime juice and chilli to the soup. Wash the fillet, dab dry and cut into pieces of about 2 cm. Wash 1 lime, grate dry and cut into 6 slices. These again halve. Put chicken fillet and lime alternately on 4 skewers and season with salt and pepper. Heat 1 tablespoon of oil in a pan and fry the skewers for 6-8 minutes. Cut tomatoes into quarters, remove seeds and cut into small cubes. Finely dice the remaining pumpkin.
3
Wash the fillet, dab dry and cut into pieces of about 2 cm. Wash 1 lime, grate dry and cut into 6 slices. These again halve. Put chicken fillet and lime alternately on 4 skewers and season with salt and pepper. Heat 1 tablespoon of oil in a pan and fry the skewers for 6-8 minutes. Cut tomatoes into quarters, remove seeds and cut into small cubes. Finely dice the remaining pumpkin. Roast coconut chips and grated coconut in a pan without fat. When the pumpkin is soft, puree the soup and season to taste. Wash the coriander, dab dry and chop the leaves coarsely. Heat 1 teaspoon of oil in the pan. Sauté the tomato and pumpkin cubes briefly. Arrange soup and skewer and garnish with tomato and pumpkin cubes, coriander and coconut
4
Roast coconut chips and grated coconut in a pan without fat. When the pumpkin is soft, puree the soup and season to taste. Wash the coriander, dab dry and chop the leaves coarsely. Heat 1 teaspoon of oil in the pan. Sauté the tomato and pumpkin cubes briefly. Arrange soup and skewer and garnish with tomato and pumpkin cubes, coriander and coconut