Pumpkin and coconut soup

Name: Pumpkin and coconut soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 medium-sized onions; 1 (approx. 30 g) piece of ginger root; 1–2 Chillies; 2 Sticks of lemongrass; 1 (approx. 1.2 kg) Hokkaido Pumpkin Kürbis; 4 TABLESPOONS Oil Öl; 600 ml Vegetable broth Gemüsebrühe; 1 can(s) (400 ml) unsweetened coconut milk; 4 TABLESPOONS roasted salted peanuts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2-3 TEASPOONS Lime juice; 7-10 Tbsp coriander, chilli pepper and lemongrass

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 medium-sized onions
1 (approx. 30 g) piece of ginger root
1–2 Chillies
2 Sticks of lemongrass
1 (approx. 1.2 kg) Hokkaido Pumpkin Kürbis
4 TABLESPOONS Oil Öl
600 ml Vegetable broth Gemüsebrühe
1 can(s) (400 ml) unsweetened coconut milk
4 TABLESPOONS roasted salted peanuts
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2-3 TEASPOONS Lime juice
7-10 Tbsp coriander, chilli pepper and lemongrass

Directions

1
Peel and finely dice the onions. Peel and chop the ginger. Cut the chilli lengthwise, remove seeds, wash, clean and chop finely. Cut the ends off the lemon grass and remove the outer leaves.
2
Press lemongrass sticks flat. Wash pumpkin, halve, core and cut into small pieces.
3
Heat the oil in a wide saucepan. Fry onions, ginger, chilli and lemongrass in it. Stir in pumpkin and fry briefly. Add stock and coconut milk, bring to the boil, cover and simmer for about 10 minutes.
4
Roast peanuts in a pan without fat while turning. Remove, let cool briefly and chop roughly. Remove lemon grass from the soup. Puree the soup finely with a hand blender. Season to taste with salt, pepper, 1 pinch of sugar and lime juice.
5
Arrange the soup, sprinkle with peanuts. Garnish with chilli, lemongrass and coriander if desired.