Ginger and Coconut Soup with Kimchi
Zutaten:
Soup for 4 people
- 80 g ginger
- 1 clove of garlic
- 1 onion
- 400 g butternut squash
- 1 tbsp butter (10 g)
- 1 tsp curry powder (medium-hot)
- 1 tin (400 ml) coconut milk
- 600 ml vegetable stock
- Salt and pepper
Side dish:
- 8 baby sweetcorn cobs
- 150 g kimchi
- 1 tbsp butter
- chives
Zubereitung
- For the soup, peel the ginger and cut it into large cubes. Cut the garlic and onion into large cubes as well. Cut the butternut squash in half and scrape out the seeds with a spoon. Cut 400 g of squash into cubes about 2 cm in size.
- Melt the butter in a saucepan and sauté the diced vegetables over a medium heat for about 4 minutes. Add the curry powder and continue to sauté for about 1 minute. Pour in the coconut milk and vegetable stock and simmer uncovered for about 20 minutes.
Finely chop the chives. Purée the soup until smooth using a hand blender and season to taste with salt and pepper. Serve in pre-warmed deep plates with sweetcorn and kimchi. Sprinkle with chives and serve!
Tipp
Toast the pumpkin seeds and sprinkle them over the soup just before serving.
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