Eastern Pumpkinsoup

Name: Eastern Pumpkinsoup
Total time: 40 min
Yield: 4
Ingredients: 1 kilo pumpkin; 3 tablespoon sunflower oil; 1 onion; 1 lime; 20 twig fresh coriander; 600 ml chicken bouillon; 1 Red pepper; 250 ml coconut milk; 2 tablespoon Oyster sauce

Ingredients

Directions

Extra requirements: kitchen rope, hand blender or food processor.
Chop the onion.
Cut the top and bottom of the pumpkin, cut across.
Then cut the skin from the side with a long knife.
Remove the seeds and cut the flesh into small cubes.
Remove the seeds from the red pepper.
Heat a soup pan and fry the pumpkin and onion firmly in the oil for five minutes.
Using a peeler, remove four large strips of green skin from the lime and then press it out.
Tie a little more than half of the coriander twigs and the lime peel firmly together with kitchen rope.
Add the stock, half a red pepper and the coriander grove.
Let it simmer for twenty-five to thirty minutes until the pumpkin is soft.
Remove the coriander and puree the soup with the hand blender or food processor.
Then add the coconut milk.
Taste and season with salt, oyster sauce and lime juice.
Strain if desired and garnish with the remaining coriander and red pepper.