Drucken
Kürbissuppe mit Kokosmilch
A delicious pumpkin soup is a must in the fall.
Zubereitungszeit 30 Minuten
Kochzeit 45 Minuten
Gesamtzeit 1 Stunde 15 Minuten
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
-
Salt
-
Pepper
-
1
Tbsp.
Lime Juice
For the Skewer:
-
3
Tbsp.
Oil
-
2
Tsp.
Paprika
-
2
Pcs.
Chicken breast
- each about 300 g
Soup:
-
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.
Skewer:
-
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.
Finishing:
-
Pour the soup into dish, add 1 teaspoon pumpkinseed oil to each serving of soup and a chicken skewer.