Cooking time

• Boil the walnuts in water. Let the water bubble for 30 seconds and then drain. Put the walnuts back on with cold water and repeat the above. Let them cool for a while. Set aside 8 walnuts.
• Meanwhile, fry the sliced onions and garlic in the olive oil nice and soft and brown and therefore tasty.
  Add the walnuts and also so much broth that the walnuts are just under water. Cook them for 10 minutes.
  
  Now you can fry the 8 walnuts in a dry frying pan. Add the sugar and half a tablespoon of pul biber. Do not fry too hard and not too soft and make sure that the walnuts caramelize a bit.
• Then add the spices and salt and pepper.
  Pour in the coconut milk.
  Now puree the soup.
  If the soup is a little too thin for your liking, you can make a porridge from the cornstarch. Then add the porridge to the soup and stir well.
• Before serving, break the walnuts into pieces and place them on top of the soup. Along with a little parsley if you like.