Coconut Pumpkin Soup with Semolina Dumplings
Coconut Pumpkin Soup with Semolina Dumplings - Aromatic classics with refined ingredients
Nutritional values
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 775 mg | (19 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 72 mg |
Ingredients
- Ingredients
- 40 grams Cultured butter (at room temperature)
- salt
- Nutmeg
- 1 egg
- 50 grams Semolina flour
- 2 small carrots (about 150 grams)
- 350 grams Pumpkin (e.g. Hokkaido pumpkin)
- 1 pc fresh ginger (about 10 grams)
- 1 onion
- 1 tsp vegetable oil
- 400 milliliters Vegetable broth
- 400 milliliters unsweetened Coconut milk
- freshly ground peppers
- Curry powder
- Turmeric
- 2 stalks cilantro
- pink peppercorns
Preparation steps
For the semolina dumplings, beat together the butter with salt and freshly grated nutmeg until fluffy. Add in the egg and semolina and let rest for at least 20 minutes.
Meanwhile, for the soup, peel the carrots. Cut carrots and pumpkin flesh into small dice. Peel and finely chop the ginger and onion. Heat oil in a pan and fry ginger and onion until soft. Add carrots and pumpkin, cook briefly and cover with broth and coconut milk. Season with salt and pepper and simmer for about 20 minutes over medium heat.
Bring a large saucepan of salted water to a boil. Using two tablespoons, shape spoonfuls of the semolina mixture into dumplings and drop into simmering water. Simmer 15-20 minutes.
Meanwhile, puree the soup and add curry and turmeric to taste. Rinse cilantro and pluck off the leaves.
Serve the soup with the dumplings in preheated plates. Garnish with pink peppercorns and cilantro.
