Summary

Ingredients

• 1 small pumpkin (s) (e.g. Hokkaido, approx. 500 - 700 g)
• 500 g carrot (s)
• 1 orange (s) or /2 glass orange juice
• 2 cm ginger
• 2 tablespoon honey
• 1 teaspoon sugar
• Chicken broth
• 1 packet coconut milk, unsweetened (400 - 500 ml)
• 2 tablespoon soy sauce, light
• 1 tablespoon fish sauce, Thai
• chilli pepper (s)
• 2 kaffir lime leaves
• Herbs, Asian (e.g. coriander, Thai basil and / or lemon basil)
• 0.25 teaspoon ¼ pepper (Szechuan pepper), ground
• 1 pinch (s) cayenne pepper
• 0.25 teaspoon ¼ coriander powder
• possibly curry paste, green or Tom Ka Gai seasoning mix
• Vegetable oil or butter or clarified butter for frying
• possibly coriander greens for garnish

Print Recipe Pin Recipe

Instructions

1. Peel and dice the pumpkin if necessary. Wash the carrots thoroughly, clean and cut into pieces. Peel and roughly chop the ginger. Roughly chop the chilli pepper and herbs.
2. Fillet the orange. To do this, remove the peel with a knife and cut the pieces out of the skin. It doesn`t have to be nice, it`s just about not having your whole skin in the soup. Squeeze the stalk properly in your fist to save the juice from any remaining meat.
3. Heat 1 tablespoon fat in a saucepan, fry the carrots briefly and caramelize with sugar and honey. Deglaze with orange pieces and juice, sauté on a low flame.
4. Meanwhile fry the pumpkin briefly in the pan until it has got some color, looks slightly glassy and smells deliciously sweet. Then add to the carrots in the saucepan, pour the chicken stock until everything is well covered.
5. Add lime leaves, herbs and spices as well as soy sauce and, if available, fish sauce (otherwise a little more soy sauce will do the trick). If you like, you can replace the herbs and spices with 1/2 - 3 teaspoons of Thai green curry paste or Tom Ka Gai seasoning mix. If curry paste is used, sweat it with the carrots (the rest remains the same).
6. Let the soup simmer for 10-20 minutes until the carrots and pumpkin are soft, then remove from the heat and puree with the magic wand. Stir in the coconut milk and, if necessary, season again with soy sauce and pepper.
7. If you take orange juice, you should also test the acidity here again, because fresh oranges are usually much sweeter. If you like, you can garnish the soup with fresh coriander.