Pumpkin soup with chicken skewer

Name: Pumpkin soup with chicken skewer
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Pumpkin (e.g. nutmeg pumpkin); 1 Garlic clove; 1 medium onion; 2 TABLESPOONS Oil; 1 TEASPOON Curry; 1/4 TEASPOON Chilli powder; 1 can(s) (400 ml) unsweetened coconut milk; 2 TEASPOONS Vegetable broth; 1 Organic Lime; 200 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Stem(s) Coriander; 1-2 TABLESPOONS Coconut flake; 4 wooden skewers

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Pumpkin (e.g. nutmeg pumpkin)
1 Garlic clove
1 medium onion
2 TABLESPOONS Oil
1 TEASPOON Curry
1/4 TEASPOON Chilli powder
1 can(s) (400 ml) unsweetened coconut milk
2 TEASPOONS Vegetable broth
1 Organic Lime
200 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Stem(s) Coriander
1-2 TABLESPOONS Coconut flake
4 wooden skewers

Directions

1
Peel and chop the pumpkin, garlic and onion. Fry everything in 1 tablespoon of oil. Sprinkle with curry and chili, sauté briefly
2
Deglaze everything with 1/2 l water and coconut milk. Bring to the boil, stir in broth and simmer for about 20 minutes
3
Wash the lime and cut into pieces. Wash the chicken filet and dice it roughly. Alternate with lime on 4 skewers. Fry in 1 tablespoon of hot oil all around for 6-8 minutes. Season with salt and pepper
4
Wash the coriander, chop it. Roast grated coconut without fat until golden brown. Lift 2 tablespoons of pumpkin out of the soup. Mash the rest of the pumpkin. Season soup with salt and pepper. Serve with coriander, pumpkin cubes, coconut and one skewer each