Pumpkin and coconut soup with minced beef

• Marinate the shallots for the garnish in lime juice and a good pinch of salt for about an hour.
• For the soup, deseed and roughly dice the pumpkin, peel and dice the shallots, peel and finely grate the ginger. Pluck and finely chop the herbs.
• Place the pumpkin, shallots, ginger and a little oil in a large pan and fry until soft.
• Add the stock, coconut milk and chili powder. Season, then bring to the boil and simmer for 40 minutes.
• Puree in a food processor and keep ready.

• Sauté the onion and garlic in 2 tbsp oil over a low heat in a large, heavy-based pan until soft, about 10 minutes. Add the ginger and cumin and fry briefly.
• Turn the heat up to maximum, add the meat, season with salt and pepper and roast until brown, approx. 10 minutes. Season to taste with lime zest.
• Mix with the pickled, drained shallot before serving.
• Ladle the soup into plates, place the garnish in the middle, garnish with plucked herbs and chili slices. Finish with chili oil to taste and serve.

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