Pumpkin soup with strips of duck breast
easy
60 mins
60 mins
Ingredients
- 2 Hokkaido pumpkins (à ca. 1 kg)
- 2 Onions
- 1 Garlic clove
- 2 Carrots (about 100 g each)
- 2-3 TABLESPOONS Oil
- 200 ml dry white wine
- 1 l Beef bouillon (instant)
- 1 tin(s) (400 g) unsweetened coconut milk
- 1-2 red chillies
- 1 (approx. 400 g) Duck Breast
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Cayenne pepper
- 50 g Pumpkin seeds
- 7-10 Tbsp Chervil
Directions
- 1
Wash the pumpkin, grate dry and cut into slices. Remove seeds and cut the flesh into cubes. Peel and finely dice onions and garlic. Peel carrots
- 2
Heat 1 tablespoon of oil in a large pot. Fry onions, garlic, pumpkin and carrots in it. Deglaze with white wine. Add bouillon and coconut milk. Wash the chillies, cut lengthwise and remove the seeds.
- 3
Chop the pods finely and add to the soup. Simmer at medium heat for about 15 minutes. Wash the duck breast, dab dry and make a diamond-shaped incision on the skin side. Heat 1-2 tablespoons of oil in a frying pan, fry the duck breast on the skin side for 6-7 minutes at medium heat.
- 4
Turn and fry for another 2-3 minutes. Season vigorously with salt and pepper. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Take out and cut into thin slices.
- 5
Puree the soup and pass through a sieve. Season to taste with salt, pepper, nutmeg and cayenne pepper. Pour soup into deep plates and serve with strips of duck breast and pumpkin seeds. Garnish with chervil if desired.
Nutrition Facts
660 kcal
30 g
43 g
29 g
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