Pumpkin Soup with Fish

Ingredients

• 250 g cod fillet
• juice of one lime
• salt (pepper)
• 3 tbsp butter
• 800 g pumpkin flesh (Hokkaido pumpkin) seedless, diced
• 1 carrot diced
• 3 tbsp butter
• 1 cup fish stock
• Salt
• ground pepper
• 1 Garlic clove
• 1 bunch spring onions
• 1 tsp fresh grated ginger
• 0.5 tsp cinnamon
• nutmeg
• 400 g canned coconut milk
• 150 g crème double

Instructions

1. 1.

   Wash, trim and finely chop the spring onions; sauté in butter until translucent. Add ginger, pumpkin cubes and carrots, then brown slightly. Pour in stock, season with salt, pepper, nutmeg and cinnamon, squeeze in garlic clove, and simmer for about 20 minutes.

2. 2.

   Rinse the fish, pat dry, season with salt and pepper, drizzle with lime juice, and marinate briefly.

3. 3.

   Sauté the fish in butter on both sides for about 5 minutes until cooked through.

4. 4.

   Blend the soup, stir in crème double and coconut milk, bring to a boil once more.

5. 5.

   Serve by ladling the soup into bowls, adding two small fish fillets per bowl, and seasoning with freshly ground pepper.