Ingredients

• 400 g coconut milk
• 350 g clean pumpkin
• 250 g Brussels sprouts
• 150 g spelled
• 70 g spring onion
• 40 g fresh coriander
• 20 g fresh ginger
• 15 g potato starch
• 6 pcs dried mushrooms
• 3 pcs files
• shelled cashews
• chili powder
• sweet paprika
• extra virgin olive oil
• salt

For the recipe for spelled and cashew sweet and sour soup, wash the spelled and cook it in plenty of water for 30 minutes. Bring 2 liters of water to the boil with the dried mushrooms, the rind and the juice of 2 lime, the ginger root in slices, the chopped spring onion and a pinch of salt. Cook for 20 minutes. Add 30 g of coriander; after 3-4 minutes turn off and strain the broth. Mix 400 g of broth with coconut milk and cook for 5 minutes; add the juice and the rind of 1 lime, a few coriander leaves, a pinch of powdered red pepper and the potato starch and continue cooking for a couple of minutes. Cut the pumpkin into small pieces. Peel the sprouts and cut them in half lengthwise. Cook the pumpkin and the sprouts in the broth for 4-5 minutes. Toast a handful of cashews in a pan with a drizzle of oil and a teaspoon of sweet paprika for a couple of minutes. Distribute the coconut cream, spelled and vegetables on the plates, garnished with toasted cashews, completed with coriander leaves and served.