Ingredients 配料
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
Chili 干辣椒
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.
将南瓜去皮并切成丁。
Saute the pieces of pumpkin in butter with the sliced onion, garlic, ginger and chilli.
将南瓜丁在黄油中炒,加入洋葱片,大蒜,姜和干辣椒。
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.
加入鸡高汤,加热至结块溶解(约20分钟)。加入椰奶,用盐和胡椒调味。用搅拌器或搅拌机搅匀。
Whip the cream until it reaches a soft peak and add the ground cinnamon.
将奶油搅拌至发泡,加入肉桂粉。
Serve the soup, put the cream on top, and garnish with coriander.
汤出锅,在上面浇上奶油,撒上香菜。
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.