John Myers
Pumpkin Soup with North Sea Shrimps
The perfect pumpkin soup with north sea shrimps recipe with a picture and simple step-by-step instructions.
- 1 Hokaido pumpkin (about 650 g pumpkin meat)
- 250 g Potatoes
- 50 g Leeks (only the light part)
- 50 g Ginger
- 2 Garlic cloves
- 2 tbsp Butter
- 800 ml Vegetable broth (4 teaspoons instant)
- 125 g Cooking cream (½ cup / here: from Weihenstephan)
- 2 tbsp Chopped parsley
- 100 g North Sea Crabs
- 0,5 tsp Salt
- 0,25 tsp Pepper
- 1 tbsp Sweet soy sauce
- 1 pinch Salt
- 1 pinch Sugar
- 1 Strong pinch of chilli flakes from the mill
- 20 piece 15 – 20 kernlose Weintrauben zum Garnieren
- Cut up the Hokaido pumpkin, clean, peel with a peeler, wash and dice. Peel, wash and dice the potatoes. Clean and wash the leek (only the light part) and cut into rings. Peel and finely dice the ginger and garlic. In a tall saucepan, stir-fry the vegetables (Hokaido pumpkin cubes, potato cubes, leek rings, ginger cubes and garlic cubes) in butter (2 tbsp) vigorously while stirring and deglaze / pour in the vegetable stock (800 ml). Salt (½ teaspoon) and pepper (¼ teaspoon) and cook / simmer for approx. 20 – 25 minutes. Add the cooking cream (125 g) and sweet soy sauce (1 tbsp) and puree everything very finely with the hand blender or here with the mixer. Add the chopped parsley (2 tbsp) and the North Sea shrimps (100 g) and heat briefly. Season with salt (1 pinch), sugar (1 pinch) and chilli flakes from the mill (1 big pinch) and serve garnished with grapes.
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