Oven-baked pumpkin and coconut soup with chicken skewers
Incredibly aromatic: For this version of pumpkin soup, pumpkin and carrots are cooked in the broth in the oven before the coconut milk is added and everything is finely pureed.
Ingredients · Servings 4 people
- 800 g Hokkaido pumpkin
- 250 g carrots
- 1 large onion
- 2 cloves of garlic
- Zucker
- Salt
- Pfeffer
- 750 ml vegetable broth
- 400g chicken fillet
- 2 EL Kill
- 3 EL Chilisoße
- 1 can of coconut milk
- 2-3 TL Curry
- Coriander for garnish
Method · 1 h 30 min
- Wash the pumpkin, quarter it, and scoop out the seeds and fibers. Cut the pumpkin into pieces. Clean, peel, and chop the carrots. Peel the onion and garlic. Roughly chop the onion and halve the garlic cloves.
- Distribute everything in a roasting pan. Season with sugar, salt, and pepper. Cook uncovered in a preheated oven (electric oven: 200°C/fan oven: 175°C/gas: see manufacturer's instructions) for approximately 1 1/4 hours. After about 30 minutes of cooking time, add stock. Continue cooking until tender.
- Wash the meat, pat dry, and cut lengthwise into strips. Thread 2-3 strips onto wooden skewers in a wavy pattern. Heat oil in a pan. Fry the skewers for 2-3 minutes on each side, seasoning with salt and pepper. Remove the pan from the heat. Add the chili sauce and turn the skewers in the sauce.
- Remove the roasting pan from the oven. Add the coconut milk and curry powder. Puree until smooth, then season with salt and pepper. Divide among bowls and garnish with curry powder and coriander. Serve with skewers.
Remove the roasting pan from the oven. Add the coconut milk and curry powder. Puree until smooth, season with salt and pepper. Divide among bowls and garnish with curry powder and coriander. Serve with skewers.
