Pumpkin and coconut soup with minced beef
Cream of pumpkin soup, but with a difference! With coconut milk and an exotically spiced garnish of seared beef.
- Serves: 4 persons
Ingredients
- 1kg pumpkin
- 2Stück shallots
- 75g ginger
- etwas extra virgin olive oil
- 1l vegetable stock
- 125ml coconut milk
- ½EL chili powder
- 1Stück lime
- 1Stück onion, chopped
- 2Stück garlic cloves, chopped
- 60g ginger, chopped
- 1EL cumin, ground
- 350g Beef mince
- 1Stück zest of 1 organic lime
- 2Stück shallots, finely sliced
- juice of 1 lime
- etwas fresh herbs, e.g. chives, mint, coriander
- 1Stück Jalapeño chili, red
- etwas chili oil
- etwas oil for frying
- etwas salt
- etwas pepper
Instructions
Step 1
Marinate the shallots for the garnish in lime juice and a good pinch of salt for about an hour.Step 2
For the soup, deseed and roughly dice the pumpkin, peel and dice the shallots, peel and finely grate the ginger. Pluck and finely chop the herbs.Step 3
Place the pumpkin, shallots, ginger and a little oil in a large pan and fry until soft.Step 4
Add the stock, coconut milk and chili powder. Season, then bring to the boil and simmer for 40 minutes.Step 5
Puree in a food processor and keep ready.Step 6
Sauté the onion and garlic in 2 tbsp oil over a low heat in a large, heavy-based pan until soft, about 10 minutes. Add the ginger and cumin and fry briefly.Step 7
Turn the heat up to maximum, add the meat, season with salt and pepper and roast until brown, approx. 10 minutes. Season to taste with lime zest.Step 8
Mix with the pickled, drained shallot before serving.Step 9
Ladle the soup into plates, place the garnish in the middle, garnish with plucked herbs and chili slices. Finish with chili oil to taste and serve.Don't miss out!Sign up now for our newsletter.