you need for 30 servings [4 servings]:
4 kg Pumpkin [700 g]
4 pieces lemongrass [1 piece]
2 red chili peppers [1/2, if you like it spicy hot take 2]
ca 7 cm fresh ginger [2 cm]
10 teasp coriander seed [2 teasp]
10 tblsp oil [2 tblsp]
5l vegetable broth [1/2 l]
1l coconut milk [400 ml]
juice of 2 limes [2 tblsp]
salt
(optional, for 4 servings: small bunch of fresh coriander herbs or parsley)
1. cut pumpkin pulp (without paring, seeds and fiber) into square pieces,
chop lemon grass well and
cut the whole chili peppers into round slices,
peel ginger and chop well
2. roast coriander seeds in apan w/o fat until
fragrant, crush and put 80% of it into a tea egg
(or paper tea bag if you have). Saute pumpkin,
lemon grass, chili and ginger in oil.
3. Add vegetable stock, coconut milk and the
crushed seeds in a tea egg, bring to boil,
simmer for 15 min. or until the pumpkin is done
4. puree with hand blender, season with salt and
lime juice to taste. add coriander herbs and the
rest of the crushed coriander seeds
Guten Appetit!
4 kg Pumpkin [700 g]
4 pieces lemongrass [1 piece]
2 red chili peppers [1/2, if you like it spicy hot take 2]
ca 7 cm fresh ginger [2 cm]
10 teasp coriander seed [2 teasp]
10 tblsp oil [2 tblsp]
5l vegetable broth [1/2 l]
1l coconut milk [400 ml]
juice of 2 limes [2 tblsp]
salt
(optional, for 4 servings: small bunch of fresh coriander herbs or parsley)
1. cut pumpkin pulp (without paring, seeds and fiber) into square pieces,
chop lemon grass well and
cut the whole chili peppers into round slices,
peel ginger and chop well
2. roast coriander seeds in apan w/o fat until
fragrant, crush and put 80% of it into a tea egg
(or paper tea bag if you have). Saute pumpkin,
lemon grass, chili and ginger in oil.
3. Add vegetable stock, coconut milk and the
crushed seeds in a tea egg, bring to boil,
simmer for 15 min. or until the pumpkin is done
4. puree with hand blender, season with salt and
lime juice to taste. add coriander herbs and the
rest of the crushed coriander seeds
Guten Appetit!
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