Pumpkin Soup with Parsley Root and Coconut Milk

Summary

Ingredients

• 1 kg Hokkaido pumpkin (se)
• 1 small onion (s)
• 2 medium parsley root (s)
• 2 clove (s) garlic, fresh if possible
• 800 ml vegetable stock
• 400 ml coconut milk
• 1 piece (s) ginger, about the size a thumb
• 4 tablespoon olive oil, virgin
• 1 bunch parsley
• some herbs (rosemary, thyme, bay leaf, lovage), as desired
• 2 tablespoon lemon juice
• 0.5 teaspoon ½ sambal oelek, spicy, or ajvar
• salt and pepper
• sugar
• nutmeg
• Pumpkin seed oil
• 8 shrimp (s), large

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Instructions

1. Cut the pumpkin into small cubes. Chop the ginger, garlic and onion into small pieces. Cut the parsley root in half into very small and medium-sized pieces.
2. Sauté the pumpkin, ginger, garlic, onion and the medium-sized pieces of parsley root in hot olive oil.
3. Add the vegetable stock and coconut milk. Put the herbs in a herb bag in the soup. Bring the soup to the boil briefly and then simmer for about 25 minutes on a low flame.
4. In the meantime, chop the parsley. Remove the herb sachet.
5. Puree the soup with the magic wand and season with salt, pepper, lemon juice and sugar.
6. Add the small pieces of parsley root and let it steep for another 5 minutes on a low flame.
7. During this time, fry the prawns lightly salted. Then stick on suitable wooden skewers.
8. The soup is served in soup bowls with the prawn skewers on top. At the table, add the chopped parsley and, if you like, pumpkin seed oil and nutmeg.
9. It goes well with baguette or flatbread.