Summary

Ingredients

• 1 small pumpkin (se) (Hokkaido or butternut)
• 1 sweet potato (s)
• 0.5 liter ½ chicken broth or vegetable broth
• 2 lime (s)
• 1 chilli pepper (s)
• 0.5 ½ bunch coriander greens
• cumin
• 3 kaffir lime leaves, dried or frozen
• salt and pepper
• 1 tablespoon sugar, brown
• 1 small ginger root, fresh or ginger powder

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Instructions

1. Peel the sweet potatoes and cut into small pieces. Then remove the seeds and fibers from the pumpkin and cut into pieces as small as the sweet potatoes (approx. 2 parts pumpkin, 1 part sweet potatoes). Then peel and chop the ginger, as well as the chilli pepper.
2. Cook all the finely chopped ingredients together with the kaffir lime leaves in a saucepan with the stock for approx. 20 minutes (depending on the size of the pieces) until soft. Meanwhile, squeeze the limes.
3. Then fish the kaffir lime leaves from the pot and puree the contents of the pot with the lime juice. If the puree is too firm, add a little more stock or water. Season to taste with the remaining spices and decorate with chopped coriander.
4. It goes well with fish or briefly fried meat and vegetables or salad.