Pumpkin Coconut Soup
250 g chicken fillets
750 g nutmeg pumpkin
200 g of carrots
2 tablespoons butter or margarine
3/4 l vegetable broth (instant)
1/8 l of orange juice
200 g of hard-boiling potatoes
1/4 l + a little oil for frying
1 red chili pepper
1 stalk of parsley
1 tin (165 g) of coconut milk
2 tablespoons of chili sauce for the chicken
8 wooden skewers
Estimated cooking time: 45 minutes
Wash the chicken, pat dry and cut lengthwise into 8 strips. Place each strip in a wave form on a wooden skewer and chill.
First cut the pumpkin into slices and remove the seeds. Now peel the pumpkin slices and, except for one slit (about 100 g), cut into coarse cubes. Then peel the carrots and onion. Cut the carrot into pieces and dice the onion.
Heat the fat in a pot and sauté the pumpkin, carrots and onion. Now add the prepared stock and orange juice and cook for about 15 minutes. Peel the potatoes and cut into thin strips during this time. Heat 1/4 liter of oil in a small saucepan and fry the potato strips in golden brown. Then remove and drain on kitchen paper. Now finely dice the remaining pumpkin slices and cook in a little boiling salted water for about 3 minutes, remove and drain.
Wash the chili peppers, core them and chop them, then wash the parsley and cut into strips. Puree the soup with a blender and stir in the coconut milk. Season with salt and pepper. Heat some oil in a pan and season the skewers with salt, then fry each side for about 2 minutes. Brush skewers with chili sauce.
Arrange soup in bowls, sprinkle with remaining squash cubes, chilli and parsley and the potato strips.