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🍲 Creamy Pumpkin Coconut Soup with Chili Flavor

210 kcal · 30 min · 4 servings

Ingredients

• 500 g pumpkin flesh
• 1 onion
• 3 tbsp oil
• 600 ml clear vegetable broth (ready-made)
• 1 small red chili pepper
• 1 stalk lemongrass
• 200 ml unsweetened coconut milk (from the can)
• salt
• pepper from the mill
• a little lemon juice (to taste)
• a small piece fresh coconut (for garnish)

Instructions

1. 1. Dice the pumpkin flesh into small cubes.
2. 2. Peel the onion and chop it finely as well.
3. 3. Heat two tablespoons of oil in a pot.
4. 4. Add the pumpkin and onions, and sauté them briefly.
5. 5. Pour in the broth.
6. 6. Cover the pot, and let everything simmer until tender for 25 minutes.
7. 7. Rinse the chili pod under running water.
8. 8. Slice it into rings.
9. 9. Remove the seeds as thoroughly as possible.
10. 10. Rinse the lemongrass as well.
11. 11. Remove the tough outer leaves.
12. 12. Finely chop the tender part.
13. 13. Heat the remaining oil in a small pan.
14. 14. Sauté the chili rings and lemongrass in it.
15. 15. Puree the cooked pumpkin directly in the broth.
16. 16. Puree until you have a smooth soup.
17. 17. Stir in the sautéed chili and lemongrass.
18. 18. Let the soup simmer gently for 5 to 10 minutes.
19. 19. Now stir in the coconut milk.
20. 20. Warm the soup carefully.
21. 21. Finally, season to taste with salt, pepper, and a splash of lemon juice.
22. 22. Use a vegetable peeler to shave thin slices from the fresh coconut.
23. 23. Serve the soup in bowls.
24. 24. Garnish it with the coconut shavings.

Nutrition per serving

• kcal: 210
• Protein: 3 g · Fett/Fat: 17 g · Carbs: 14 g