Emulsion Of Nutmeg Squash with Green Curry and Coconut Milk
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pumpkin (se) (nutme squash)
- 1 clove garlic
- 1 onion (s)
- 200 ml poultry broth
- 50 ml white wine
- 200 ml coconut milk
- 20 g honey
- Vinegar (raspberry vinegar)
- Curry paste, green
- Pumpkin seed oil
- Creme fraiche Cheese
- 1 piece (s) ginger, about the size a thumb
Print Recipe
Pin Recipe Instructions
- Peel and core the nutmeg squash and cut into large cubes. Sweat the pumpkin and the roughly diced onion with the Knofi, ginger in oil and then deglaze with white wine. Then add the chicken stock, coconut milk and honey and simmer for about 20 minutes.
- Also add the green curry paste depending on the heat you want. But please be careful, it`s better to season it later.
- Puree the soup in a blender and strain through a sieve. Now bring to the boil again and season with the raspberry vinegar and possibly a little creme fraiche.
- Possibly season with curry paste and honey.
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