Fry 300 g pumpkin cubes in vegetable oil at 160 °C for about 3-4 min. until golden brown. Drain on kitchen towel. Sauté shallot cubes in a little vegetable oil until translucent, add fried pumpkin cubes and caramelize with honey. Season with chili spice, Raz el Hanout , salt and ginger.
Pour 200 ml of chicken stock, milk and whipping cream and simmer on low heat for about 15 min. until pumpkin is soft. Pumpkin and stock with 2/3 of the coriander leaves in a hand mixer form and blend until creamy.
Thin with remaining chicken stock as needed.
Season tuna cubes with soy sauce, salt and pepper. Finely grate remaining pumpkin cubes, squeeze in a kitchen towel and mix with flour and egg white. Tuna cubes first in the pumpkin batter, then in the breadcrumbs turn to the other side, fry at 170 ° C in vegetable oil for about 1-2 min.
Serve the whipped pumpkin soup in four warm plates, season with drops of argan oil, put a fried tuna cube in each and decorate with remaining coriander.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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