Oriental pumpkin soup from the Big Green Egg

Name: Oriental pumpkin soup from the Big Green Egg
Ingredients: 0.5 Red chili pepper; 1 Garlic clove; 3 units.eetlepel Olive oil; 2 butternut squashes; 0.5 Lime; 1 Banana shallot; 4 kaffir lime leaves; 1 Lemongrass stalk; 2 Coriander sprigs; 1 l vegetable broth; 1 units.eetlepel yellow curry paste; 200 ml coconut milk

For this soup, the pumpkin is grilled on the cast iron grid, while the soup also gets that light charcoal touch during cooking in the kamado.Recipe for 4 people.

Ingredients

0.5Red chili pepper

1Garlic clove

3units.eetlepelOlive oil

2butternut squashes

0.5Lime

1Banana shallot

4kaffir lime leaves

1Lemongrass stalk

2Coriander sprigs

1lvegetable broth

1units.eetlepelyellow curry paste

200mlcoconut milk

Preparation

Then remove the pumpkin from the EGG.
Remove the Cast Iron Grid and place the convEGGtor and the Stainless Steel Grid with the Green Dutch Oven on top.
Close the lid and allow the Dutch Oven to preheat for about 5 minutes.
The temperature will drop to approximately 140 °C; maintain this temperature for the remainder of the recipe.
Pour the remaining olive oil into the pan.
Add the grilled pumpkin wedges, shallot, garlic, chilli pepper, lemongrass, lime, djeroek poeroet and coriander.
Reserve the bottom pumpkin halves and a few coriander leaves for garnish and presentation.
Stir the yellow curry paste through the pumpkin mixture and heat everything for about 5 minutes.
Stir occasionally and close the lid of the EGG between each step.
Deglaze with the vegetable stock and coconut milk.
Stir well, close the lid and let the soup infuse for 15 to 20 minutes until the pumpkin is completely soft.
Remove the Dutch Oven from the EGG.
Remove the lemongrass, lime wedges and djeroek poeroet leaves.
Blend the soup until smooth using a hand blender.
Spoon half of the soup into the hollowed pumpkin bases and divide the rest among bowls.
Garnish with the reserved coriander.