Hokkaido sweet potato soup with coconut milk and fried shrimp

Ingredients for 6 servings:

• 1 Hokkaido pumpkin (se) (approx. 1 kg)
• 1 sweet potato(s) (approx. 250 g)
• 1 large onion(s), red
• 2 garlic cloves
• 400 ml veal stock
• 400 ml vegetable stock
• 200 ml salt water
• 400 ml coconut milk, creamy
• 24 large shrimp
• ½ lemon(s)
• 20 g pine nuts or others, as desired
• 1 spring onion(s)
• 2 tbsp pumpkin seed oil
• ½ cup sour cream
• n. B. Balsamic vinegar (truffle balsamic) to drizzle over the plates
• salt and pepper
• curry powder
• tarragon
• some Maggi or broth, granulated, optional

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

These are approximate values, as everyone has a different perception of acidity, salt and spiciness

Peel the Hokkaido pumpkin, sweet potato, and red onion, hollow out the pumpkin, and dice it. Add the pumpkin seed oil to the pot and the onion. Heat gently until translucent, then add the finely chopped garlic. After a short while, add the pumpkin and sweet potato. Sauté everything (do not brown), cover, and simmer for a few minutes, stirring occasionally. Then deglaze everything with the veal stock, broth, and salted water, and simmer with the lid on over low heat for about 15-20 minutes. In the meantime, pat the shrimp dry. Use about half of the lemon zest, and add the juice of half a lemon to the soup. Don’t add all at once, but in three batches, and season after each batch, as flavors, sizes, etc. can vary greatly. Then heat a pan with a little garlic oil and gently cook the shrimp. Just before the end, add the lemon zest and the finely sliced ​​green part of the spring onion. In another pan, fry the seeds without oil, being careful not to overbrown them. Now puree the soup with a hand blender until there are no lumps. Stir in the creamy coconut milk and half a cup of sour cream. Season to taste with salt, pepper, curry, and a pinch of tarragon. It’s okay to add a little spice. If you like, you can add a little Maggi or granulated stock. Finally, serve the soup in a bowl and add the shrimp, seeds, and spring onion to the bowl. Drizzle with a few drops of truffle balsamic vinegar. If you like, whip the remaining sour cream until creamy and place a dollop in the center. All I can say is that, even though the soup is a bit more time-consuming to prepare, my family loved it.