Spicy ginger-pumpkin soup with beetroot chips and coconut foam

Name: Spicy ginger-pumpkin soup with beetroot chips and coconut foam
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 large butternut pumpkin (approx. 1.3 kg); 2 medium-sized onions; 1 piece(s) fresh ginger (25-30 g); 1–2 red chillies; 2 TABLESPOONS Oil; 800 ml clear vegetable stock; 2 small beetroot (about 100 g each); 1 can(s) (400 ml) Coconut milk; 100–150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 1-2 TABLESPOONS Lime juice; 1 l oil for frying

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 large butternut pumpkin (approx. 1.3 kg)
2 medium-sized onions
1 piece(s) fresh ginger (25-30 g)
1–2 red chillies
2 TABLESPOONS Oil
800 ml clear vegetable stock
2 small beetroot (about 100 g each)
1 can(s) (400 ml) Coconut milk
100–150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
1-2 TABLESPOONS Lime juice
1 l oil for frying

Directions

1
Cut the pumpkin into quarters, peel and remove the seeds. Dice pumpkin flesh. Peel and finely dice onions. Peel and grate ginger. Wash, seed and finely chop the chillies
2
Heat the oil in a large pot. Briefly sauté the onions, ginger and chilli in it. Add pumpkin and stock, bring to the boil and simmer covered for about 15 minutes
3
Peel the beetroot and slice into thin slices. Heat frying oil in a pot. Add small portions of beetroot to the hot oil and fry for 1-2 minutes. Lift out with a skimmer and let it drip off on kitchen paper
4
Add 300 ml coconut milk to the pumpkin. Puree finely with a hand blender. Bring the soup briefly to the boil again, stir the crème fraîche into the soup, season to taste with salt, pepper, sugar and lime juice
5
Heat 100 ml coconut milk in a small pot. Foam briefly with a hand blender. Arrange the soup in a deep bowl and spread the coconut foam on top. Sprinkle with beetroot chips