Serves four 四人份
600g pumpkin 600克南瓜
1 onion, sliced thinly 一个洋葱，切成细片
½ head of garlic 半头大蒜
1 thumb of ginger 一根生姜
1 can of coconut milk 一罐椰奶
Chicken stock, 1 liter 鸡高汤一升
100g butter 100克黄油
100g fresh whipping cream 100克搅打奶油
Ground cinnamon 肉桂粉
Fresh coriander 新鲜香菜
Salt and pepper 盐和胡椒
Peel the pumpkin, and dice it into pieces.
Saute the pieces of pumpkin in butter with the sliced onion, garlic, ginger and chilli.
Deglaze with the chicken stock and cook until tender (about 20 minutes). Add the coconut milk, season with salt and pepper and blend with a hand blender or kitchen food processor.
Whip the cream until it reaches a soft peak and add the ground cinnamon.
Serve the soup, put the cream on top, and garnish with coriander.
German native Thomas Giese is a sous chef at Kempinski Hotel Beijing Lufthansa Center. He has over 10 years of experience cooking in kitchens across the globe, from the UK to Switzerland and now, China, When he’s not cooking up a storm, he can be found traveling around Asia, diving, and skateboarding.