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Pumpkin soup with cod
(0 votes)
Difficulty:
easy
Preparation:
35 min.
Preparation
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Ingredients
for
6
- Ingredients
- 250 grams Cod
- juice of Limes
- salt
- 3 Tbsps butter
- 800 grams Pumpkin (Hokkaido pumpkin, seedless, diced)
- 1 carrot (diced)
- 3 Tbsps butter
- 1 Beef broth
- salt
- freshly ground peppers
- 1 garlic clove
- 1 bunch scallions
- 1 tsp ginger (freshly grated)
- ½ tsp cinnamon
- Nutmeg
- 400 grams Coconut milk (canned)
- 150 grams Double cream
Preparation steps
1.
Rinse scallions, trim and chop. Sauté in butter until translucent. Add ginger, diced pumpkin and carrots and sauté briefly. Pour in broth and season with salt, pepper, nutmeg and cinnamon. Squeeze garlic through a press and simmer about 20 minutes.
2.
Rinse cod, pat dry, season with salt and pepper, drizzle with lime juice and marinate briefly.
3.
Fry cod in the butter on both sides for about 5 minutes.
4.
Puree the soup, stir in the cream and coconut milk and bring to a brief boil.
5.
To serve, ladle the soup into bowls, top with 2 small fillets and season with freshly ground pepper.
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