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Kürbissuppe mit Kokosmilch

A delicious pumpkin soup is a must in the fall.
Menüfolge Appetizer, Main Course
Zubereitungszeit 30 Minuten
Kochzeit 45 Minuten
Gesamtzeit 1 Stunde 15 Minuten
Portionen 8 Portions


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

For Finishing:

  • 8 Tsp. Pumpkin Seed Oil



  1. 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.
  2. 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.
  3. Add coconut milk to the vegetables and puree finely with a blender. Season the soup with salt, pepper and lime juice.


  1. Mix in a bowl 2 tbsp oil with the paprika and a little salt and pepper.
  2. Cut the chicken breast into 2 cm cubes and marinate with the paprika oil.
  3. Stick diced chicken on wooden skewers. Heat 1 tbsp sunflower oil in a pan and fry the chicken skewers while turning it sharply.


  1. Pour the soup into dish, add 1 teaspoon pumpkinseed oil to each serving of soup and a chicken skewer.