Coconut pumpkin soup 'Last Minute to Asia'
- 1 medium-sized onion
- 1 S piece (s) (approx. 2 cm) fresh ginger
- 1–2 Chilli peppers
- 1 stick of lemongrass span>
- 1 (approx. 800 g) Hokkaido pumpkin
- 3 EL Oil
- 1 Can (s) (400 ml) unsweetened coconut milk
- 1 EL Vegetable stock (instant)
- 4 EL roasted salted peanuts
- 1–2 TL Lime juice
- 4 stem (s) coriander
- onionpeel and finely dice. Ginger peel and finely chop. Clean and wash the chilli peppers, cut in half lengthways, core and chop very finely. Cut off the ends of the lemongrass. Slightly cut the bars lengthways so that the hard outer leaves can be easily removed.
- Press the lemongrass sticks slightly flat. Wash the pumpkin, cut in half and remove the seeds with a tablespoon. Then cut the pumpkin and its skin into pieces about 2 cm.
- Heat the oil in a large saucepan. Sauté the onion, ginger, chilli and lemongrass in it. Stir in the pumpkin and fry briefly. Pour in 400 ml of water and coconut milk. Stir in the broth. Bring everything to the boil, cover and simmer for about 10 minutes.
- Roast the peanuts in a pan without fat. Always swivel the pan back and forth so that the nuts don't burn. And be careful, the tanning is super fast. Remove the peanuts and roughly chop them.
- Remove lemongrass from the soup. Finely puree the soup with the hand blender. Season to taste with salt, pepper, sugar and lime juice. Wash the coriander, shake it dry and pick off the leaves. Serve the soup with peanuts and coriander (only if you like!).
1 portion approx:
- 510 kcal li>
- 3 g protein
- 25 g fat
- 12 g carbohydrates