Caribbean Pumpkin Soup With Chicken Skewers - cooking recipe

Ingredients

300 g tomatoes
2 tbsp oil + 1 tsp
3 None onions, diced
1 kg pumpkin, diced + 50g finely diced
1 clove garlic, sliced
400 ml coconut milk
250 ml vegetable stock
2 None limes
2 tsp ginger powder
1 tsp saffron powder
1 tsp paprika
1/4 tsp chilli powder
150 g chicken fillet, cut into 2cm cubes
1 tbsp coconut flakes
4 stalks coriander, chopped

Preparation

Heat 1 tbsp oil in a pan and saute the onions for 2-3 mins. Add the diced pumpkin, garlic and diced tomato and cook for another 3-4 mins. Season then add the coconut milk and stock and simmer for 20 mins. Add the lime juice, ginger, saffron, paprika and cayenne. When the pumpkin is tender, puree the soup until smooth and season.
Meanwhile, skewer the lime pieces with the chicken. Heat 1 tbsp oil in a frying pan and cook the skewers for 6-8 mins, turning regularly to brown all sides.
To serve, cook the cubed tomato and cubed pumpkin in 1 tsp oil until the pumpkin is softened. Serve the soup garnished with tomato cubes, pumpkin cubes, toasted coconut flakes, cilantro and a chicken and lime skewer on the side.