The Fall Classic refined pumpkin soup with coconut milk.
The pumpkin soup is a classic in the fall. As every year in the fall the searching for the tastiest pumpkin recipes begins again. I enjoy spending a soup of butternut pumpkins and refine it with coconut milk. This gives the whole thing a little exotic touch and tastes delicious. If you want, you can make this with a chicken skewer and refine the whole soup with pumpkin seed oil. With the seed oil the flavor from the pumpkin comes through even better. But the soup taste also without the pumpkin seed oil and the chicken skewer. You can make it also good in advance and of course in big amounts. This soup is my must to every fall.
Kürbissuppe mit Kokosmilch
For the Soup:
- 1 Pcs. Butternut Squash - about 1,3 kg
- 300 g Potatoes
- 300 g Carrots
- 1 Pcs. Onion
- 3 Tbsp. Oil
- 1 Liter Vegetable Stock
- 400 ml Coconut Milk
- 1 Tbsp. Lime Juice
For the Skewer:
- 3 Tbsp. Oil
- 2 Tsp. Paprika
- 2 Pcs. Chicken breast - each about 300 g
- 8 Tsp. Pumpkin Seed Oil
Halve the pumpkin, take out the seeds and peel. Peel the potatoes, carrots and onion and cut the vegetables complete in about 1 cm cubes.
Heat in a large saucepan 3 tbsp oil. Sauté the vegetables about 5 minutes. Deglaze with the broth and simmer for about 30 minutes over low heat.
Add coconut milk to the vegetables and puree finely with a blender. Season the soup with salt, pepper and lime juice.
Mix in a bowl 2 tbsp oil with the paprika and a little salt and pepper.
Cut the chicken breast into 2 cm cubes and marinate with the paprika oil.
Stick diced chicken on wooden skewers. Heat 1 tbsp sunflower oil in a pan and fry the chicken skewers while turning it sharply.
Pour the soup into dish, add 1 teaspoon pumpkinseed oil to each serving of soup and a chicken skewer.