Summary

Ingredients

• 500 g nutme squash (se)
• 2 carrot (s)
• 1 onion (s), red
• 1 chilli pepper (s)
• 2 cloves garlic
• 1 piece (s) ginger, the size a walnut
• 1 orange (s), untreated
• 50 g banana (s)
• 200 ml coconut milk
• 350 ml chicken broth
• Szechuan pepper
• sea-salt
• 50 ml wine, white, fruity (alternatively lemon juice)
• Olive oil and butter
• Pumpkin seeds for decoration
• 2 tablespoon pumpkin seed oil

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Instructions

1. Finely chop the onions and garlic and sweat in an olive oil-butter mixture, add the zest from the orange peel, add the diced pumpkin and carrot, then add the finely chopped chilli pepper and ginger. Pour in about half of the chicken stock and cook until soft.
2. Puree everything with a hand blender (if you don’t like it too spicy, you should fish out the chilli pepper pieces beforehand), add the remaining broth, squeezed orange juice, pureed banana and the wine and bring everything to a boil, then add the coconut milk and let it boil again. Season to taste with salt, pepper and wine.
3. Roast a few pumpkin seeds in a pan. Pour the soup into cups or plates and decorate with the pumpkin seeds and a few drops of pumpkin seed oil.
4. Vegetarians use vegetable broth instead of chicken broth.
5. A semi-dry Riesling from the Rheingau or the Moselle goes well with it.