Pumpkin and coconut soup
easy
50 mins
50 mins
Ingredients
- 250 g Chicken filets
- 750 g Nutmeg pumpkin
- 200 g Carrots
- 1 Onion
- 2 TABLESPOONS Butter or margarine
- 3/4 l Vegetable broth (instant)
- 1/8 l Orange juice
- 200 g waxy potatoes
- 1/4 l + 2 tablespoons oil
- 7-10 Tbsp Salt
- 1 red chilli pepper
- 1 Stalk parsley
- 1 tin(s) (165 g) Coconut milk
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Chilli sauce for chicken
- 8 wooden skewers
Directions
- 1
Wash the chicken meat, dab dry and cut lengthwise into 8 strips. Place each strip on a skewer in a wavy shape and chill. Cut the pumpkin into slices. Remove seeds.
- 2
Peel the pumpkin and, except for a gap (about 100 g), roughly dice. Peel, wash and cut carrots into pieces. Peel and chop the onion. Heat the fat in a pot. Fry pumpkin, carrots and onion in it.
- 3
Pour in broth and orange juice, bring to the boil and cook for about 15 minutes. Peel potatoes and cut them into very fine strips. Heat 1/4 litre oil in a small pot. Fry the potatoes until golden brown.
- 4
Take out and drain on kitchen paper. Finely dice the rest of the pumpkin and cook in little boiling salted water for about 3 minutes. Lift out and let drain. Wash, seed and chop the chilli pepper.
- 5
Wash the parsley and cut into strips. Puree soup and stir in coconut milk. Season to taste with salt and pepper. Heat 2 tablespoons of oil in a pan. Season skewers with salt and fry on each side for about 2 minutes.
- 6
Coat the skewers with chilli sauce. Arrange soup in bowls. Sprinkle with pumpkin, chilli, parsley and straw potatoes. Add skewers.
Nutrition Facts
340 kcal
23 g
19 g
18 g
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