Coconut Pumpkin Soup

Ingredients

• 40 g yogurt butter (room temperature)
• Salt
• nutmeg
• 1 egg
• 50 g semolina
• 150 g small carrots (2 small carrots)
• 350 g pumpkin flesh (e.g., Hokkaido pumpkin)
• 10 g ginger (1 piece)
• 1 onion
• 1 tsp plant oil
• 400 ml Vegetable broth
• 400 ml unsweetened coconut milk
• Pepper
• curry powder
• turmeric
• 2 stalks coriander leaves
• red peppercorns

Instructions

1. 1.

   Whisk yogurt butter with salt and freshly grated nutmeg until frothy. Beat in the egg and semolina, then let the mixture soak for at least 20 minutes.

2. 2.

   Meanwhile, peel the carrots and dice them with the pumpkin flesh. Peel and finely chop the ginger and onion. Heat oil in a pot and sauté the ginger and onion until translucent. Add the carrots and pumpkin, stir briefly, then pour in the broth and coconut milk. Season with salt and pepper and simmer over medium heat for about 20 minutes.

3. 3.

   Bring plenty of salted water to a boil in a large pot. Using two tablespoons, cut pieces from the semolina dough and drop them into the just-boiling water; cook for 15–20 minutes until tender.

4. 4.

   While the noodles cook, puree the soup and season with curry powder and turmeric to taste. Rinse the coriander, shake off excess water, and pluck the leaves.

5. 5.

   Serve the soup in preheated bowls topped with the cooked semolina pieces. Garnish with red peppercorns and fresh coriander.

6. 6.