Pumpkin Coconut Soup

Ingredients

• 500 g pumpkin
• 1 onion
• 1 Garlic clove
• 1 EL oil
• 300 ml Vegetable broth
• 1 stalk lemongrass
• 2 tsp red Thai curry paste
• 2 kaffir lime leaves
• 400 ml coconut milk
• juice of one lime
• salt, pepper from the mill
• 300 g beef fillet slice
• 1 small red chili pepper
• 40 g cashew nuts
• a few fresh coriander leaves

Instructions

1. 1.

   Peel the pumpkin if necessary and remove the seeds. Cut the pumpkin into pieces. Peel and dice the onion and garlic. Heat oil in a pot. Sauté onion, garlic, and pumpkin. Rinse lemongrass and cut into pieces. Add Thai curry paste, lemongrass, and kaffir lime leaves. Pour in vegetable broth and simmer covered for about 25 minutes until the pumpkin is tender.

2. 2.

   Meanwhile slice the beef fillet into strips. Split the chili pepper, remove seeds, rinse, and finely chop. Roughly chop cashew nuts and toast them in a small pan without oil.

3. 3.

   Remove the lime leaves and lemongrass. Puree the pumpkin. Add coconut milk, heat, and stir the soup again with a wooden spoon. Season with lime juice, salt, and pepper.

4. 4.

   Serve the soup garnished with beef strips, chili, cashew nuts, and coriander leaves.