For the coconut-pumpkin cream soup, cut the pumpkin flesh into cubes of about 1 cm. Wash the chili pepper, remove the seeds and chop into very fine strips. Peel and finely chop the onion. Wash the lemon hot and grate the peel.
Boil the coconut milk with the pumpkin, onion and chili, add the lemon zest. Add the crab meat and fish paste. Cook over medium heat for about 10 minutes with the lid closed. Take out some of the pumpkin cubes to prepare the chowder. Grind the rest with a blender. Season with salt and pepper, put the whole pumpkin cubes in the coconut pumpkin cream soup and decorate with plucked basil leaves.
Preparation Tip:
Use untreated organic lemon for the coconut pumpkin cream soup!
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