Pumpkin Coconut Soup with Chili

Ingredients

• 500 g pumpkin flesh
• 1 onion
• 3 tbsp oil
• 600 ml clear vegetable broth (ready-made)
• 1 small red chili pepper
• 1 stalk lemongrass
• 200 ml unsweetened coconut milk (canned)
• Salt
• ground pepper
• a splash of lemon juice (to taste)
• a small piece fresh coconut (for garnish)

Instructions

1. 1.

   Dice the pumpkin flesh. Peel and finely dice the onion. Heat 2 tbsp oil in a pot, sauté pumpkin and onion. Add broth, cover and simmer for 25 minutes until tender.

2. 2.

   Rinse the chili pepper and cut into rings. Remove seeds as much as possible. Rinse, trim, and finely chop lemongrass. In a small pan, heat remaining oil, sauté chili and lemongrass.

3. 3.

   Puree the pumpkin in the broth. Stir in chili and lemongrass, simmer gently for 5-10 minutes. Add coconut milk, warm through. Season with salt, pepper, and lemon juice.

4. 4.

   Using a vegetable peeler, cut fresh coconut into shavings. Serve the soup garnished with coconut shavings.