Pumpkin and Coconut Soup
- For the soup
- 500 grams Pumpkin
- 1 onion
- 1 garlic
- 1 tablespoon vegetable oil
- 300 milliliters Vegetable broth
- 1 stalk Lemongrass
- 2 teaspoons Red Thai curry paste
- 2 Kaffir lime leaves
- 400 milliliters Coconut milk
- juice of Limes
- Salt, freshly ground pepper
For the soup, peel pumpkin, remove seeds and cut pumpkin into pieces. Peel onion and garlic and dice. Heat oil in a pot and fry onion, garlic and pumpkin until soft. Rinse lemon with hot water and cut into slices. Add Thai curry paste, lemongrass and Kaffir lime leaves to the pot. Add vegetable stock and simmer for about 25 minutes until soft.
Meanwhile, for the beef, cut beef into slices. Rinse chile pepper, cut in half lengthwise, remove seeds and ribs and finely chop. Coarsely chop cashews and toast in a small dry skillet.
Remove kaffir lime leaves and lemongrass. Puree pumpkin mixture with an immersion blender. Add coconut milk, mix, heat and season with lime juice, salt and pepper.
Arrange soup in deep plates and serve garnished with strips of beef, chile pepper, cashew nuts and cilantro.