← All recipes

🍽️ Creamy Pumpkin Soup with Fried Fish

607 kcal · 30 min · 4 servings

Ingredients

• 250 g Cod fillet
• Juice of one lime
• Salt (pepper)
• 3 tbsp Butter
• 800 g Pumpkin flesh (Hokkaido pumpkin) without seeds, diced
• 1 Carrot (diced)
• 3 tbsp Butter
• 1 Meat broth
• Salt
• Pepper (from the mill)
• 1 Clove of garlic
• 1 bunch Spring onions
• 1 tsp Ginger (freshly grated)
• 0.5 tsp Cinnamon
• Nutmeg
• 400 g Coconut milk (can)
• 150 g Double cream

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Trim the ends of the spring onions.
3. 3. Chop the spring onions into small pieces.
4. 4. Melt the butter in a pot.
5. 5. Sauté the spring onions in the butter.
6. 6. Wait until the vegetables are soft.
7. 7. Add the ginger to the pot.
8. 8. Add the pumpkin cubes to the pot.
9. 9. Add the carrots to the pot.
10. 10. Let the vegetables cook for a short time.
11. 11. Pour the broth into the pot.
12. 12. Season the soup with salt.
13. 13. Season the soup with pepper.
14. 14. Season the soup with nutmeg.
15. 15. Season the soup with cinnamon.
16. 16. Press the garlic into the soup.
17. 17. Let the soup simmer for about 20 minutes.
18. 18. Wash the fish.
19. 19. Pat the fish dry with a kitchen towel.
20. 20. Season the fish with salt.
21. 21. Season the fish with pepper.
22. 22. Drizzle the fish with lime juice.
23. 23. Let the fish marinate briefly.
24. 24. Melt butter in a pan.
25. 25. Fry the fish in the butter.
26. 26. Fry the fish for about 5 minutes on the first side.
27. 27. Fry the fish for about 5 minutes on the second side.
28. 28. Blend the soup until smooth.
29. 29. Stir the Creme double into the soup.
30. 30. Stir the coconut milk into the soup.
31. 31. Bring the soup to a boil once.
32. 32. Fill the soup into plates.
33. 33. Place two small fish fillets in each plate.
34. 34. Season the finished soup with freshly ground pepper.

Nutrition per serving

• kcal: 607
• Protein: 23 g · Fett/Fat: 46 g · Carbs: 29 g