Its October and the fall is here, nothing is better then a good rich soup.
You need: Serves 4
2 chicken filet
650 gram of pumpkin
2 medium size sweet potato (ore 4 carrots)
1 1/2 onion
1 tbs ginger paste
3 cloves of garlic
1 red chili (take out the seeds)
1 l chicken stock
1 can coconut milk
Start by cleaning the pumpkin and sweet potato.
Cut in small pieces and boil until tender.
Finley chop onion, garlic and chili. Fry until golden.
Add the pumpkin and sweet potato, fry for 5 min.
Add the ginger paste and chicken stock and coconut milk.
Add salt,pepper,lemon juice and fresh coriander.
Have the soup in a blender, blend until its smooth.
Cut the chicken in small pieces and add the Cajun spice.
Fry the chicken and add it to the soup.
You can make this soup with vegetable stock and without chicken to
make it vegetarian. This dish is also lactose and gluten free.