Oven-pumpkin coconut soup with chicken skewers

Name: Oven-pumpkin coconut soup with chicken skewers
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Hokkaido Pumpkin; 250 g Carrots; 1 big onion; 2 Garlic cloves; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 ml Vegetable broth; 400 g Chicken filet; 2 TABLESPOONS Oil; 3 TABLESPOONS hot-sweet chili sauce; 1 can(s) (400 ml) Coconut milk; 2-3 TEASPOONS Curry Powder; 7-10 Tbsp Coriander; 7-10 Tbsp wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g Hokkaido Pumpkin
250 g Carrots
1 big onion
2 Garlic cloves
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 ml Vegetable broth
400 g Chicken filet
2 TABLESPOONS Oil
3 TABLESPOONS hot-sweet chili sauce
1 can(s) (400 ml) Coconut milk
2-3 TEASPOONS Curry Powder
7-10 Tbsp Coriander
7-10 Tbsp wooden skewers

Directions

1
Wash the pumpkin, quarter it, scrape out the seeds and fibres. Cut pumpkin into pieces. Clean, peel and chop the carrots. Peel onion and garlic. Cut onion roughly into pieces, halve garlic
2
Put it all in a roaster. Season with sugar, salt and pepper. Cook open in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 1 1/4 hours. After about 30 minutes add stock to the cooking time. Finish cooking
3
Wash the meat, dab dry and cut lengthwise into strips. Place 2-3 strips on wooden skewers in a wavy pattern. Heat oil in a pan. Fry the skewers for 2-3 minutes on each side, season with salt and pepper. Remove the pan from the stove. Add chili sauce and turn skewers in the sauce
4
Remove the roaster from the oven. Add coconut milk and curry. Puree everything finely, season with salt and pepper. Arrange in bowls and serve garnished with curry powder and coriander. Add skewers