Pumpkin coconut soup and chicken skewers

Name: Pumpkin coconut soup and chicken skewers
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Pumpkin (e.g. nutmeg); 2 Carrots; 1 Onion; 6-7 TABLESPOONS Oil; 3 TSP Broth; 1 small red chili pepper; 2 stem(s) flat leaf parsley; 1-2 (approx. 200 g) waxy potatoes; 2 (approx. 250 g) Chickenfi lets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (165 ml) Coconut milk; 2 TABLESPOONS sweet-sour Asian sauce; 8 wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Pumpkin (e.g. nutmeg)
2 Carrots
1 Onion
6-7 TABLESPOONS Oil
3 TSP Broth
1 small red chili pepper
2 stem(s) flat leaf parsley
1-2 (approx. 200 g) waxy potatoes
2 (approx. 250 g) Chickenfi lets
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (165 ml) Coconut milk
2 TABLESPOONS sweet-sour Asian sauce
8 wooden skewers

Directions

1
Quarter the pumpkin, remove seeds, peel and roughly dice. Dice about 100 g finely and put aside. Peel, wash and chop the carrots. Onion peel, dice and with the coarse pumpkin cubes and carrots in 2 tablespoons of hot oil fry.
2
Deglaze with good 3⁄4 l water and bring to the boil. Stir in broth and simmer covered 15-20 minutes.
3
Clean, wash and finely chop the chilli. Cook half in the soup.
4
Wash the parsley and chop finely. Peel and wash potatoes and cut or slice them into fine strips. Wash chicken, dab dry and cut into 8 strips. Skewer it in a wave shape, season with salt.
5
Heat 1 tablespoon of oil. Steam the rest of the pumpkin for 3-5 minutes and remove. Heat 3-4 tablespoons of oil. Fry the potatoes until golden brown. Lift out and let drain. Fry chicken skewers in hot frying fat for about 4 minutes.
6
Puree the soup. Stir in coconut milk and season to taste. Spread Asian sauce on skewers. Rest chili, pumpkin cubes, potatoes, parsley and chicken skewers with the soup.