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🍽️ Creamy Pumpkin Coconut Soup with Fresh Ginger-Lemon Salsa

383 kcal · 30 min · 4 servings

Ingredients

• 30 ml peanut oil
• 2 onions
• 2 garlic cloves
• 1 tsp coriander seeds
• 600 g pumpkin flesh
• 1 pinch saffron
• 500 ml coconut milk
• 1 tbsp fish sauce (Asian market)
• salt
• pepper (from the mill)
• 2 tsp ginger (freshly grated)
• 0.5 lemon (juice)
• 1 red onion
• 0.5 bunch coriander

Instructions

1. 1. Cut the pumpkin flesh into cubes of about 2 cm.
2. 2. Crush the coriander seeds in a mortar until they form a coarse powder.
3. 3. Dissolve the saffron threads in 200 ml of warm water.
4. 4. Peel the onions and the garlic.
5. 5. Dice the onions and the garlic finely.
6. 6. Heat the peanut oil in a pot.
7. 7. Sweat the onions and garlic in the hot oil.
8. 8. Add the ground coriander powder and the pumpkin cubes.
9. 9. Sweat the ingredients briefly.
10. 10. Pour the saffron water into the pot.
11. 11. Add the coconut milk.
12. 12. Add the fish sauce.
13. 13. Bring the soup to a boil.
14. 14. Let the soup simmer for about 20 minutes.
15. 15. Season the soup with salt and pepper.
16. 16. Finely chop the red onion.
17. 17. Mix the red onion with the ginger.
18. 18. Add the lemon juice to the onion-ginger mixture.
19. 19. Stir the ingredients for the salsa well.
20. 20. Pre-warm the serving plates.
21. 21. Pour the hot soup into the plates.
22. 22. Place a dollop of salsa in the center of each portion.
23. 23. Garnish the soup with fresh coriander leaves.
24. 24. Serve the soup immediately.

Nutrition per serving

• kcal: 383
• Protein: 5 g · Fett/Fat: 34 g · Carbs: 14 g