Pumpkin cream soup

Ingredients for 8 servings:

• 1,200 g Hokkaido pumpkin(s)
• 800 g carrot(s)
• 1 ½ onions
• 2 garlic cloves
• 7 cm ginger
• 1,500 ml vegetable broth
• 3 tbsp butter
• 2 tsp curry powder
• 1 tsp turmeric
• salt and pepper
• 800 ml coconut milk
• 3 tbsp soy sauce
• 2 organic oranges
• ½ tsp orange zest
• 500 g shrimp(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 15 minutes

Peel and dice the pumpkin, carrots, ginger, onion, and garlic. Braise in a large pot with the butter on medium heat for 30 minutes, covered, stirring occasionally. Deglaze with half of the stock and reduce for 15 minutes. Then add the remaining stock, curry, turmeric, a pinch of salt, and pepper, and simmer for another 15 minutes. In the meantime, juice the oranges and grate the zest. Now puree the soup until very fine. Stir in the coconut milk, soy sauce, orange juice, and zest, and season with salt and pepper. After another 5 minutes, reduce the heat and simmer the soup on low, if desired. Serve with shrimp. Sear them with salt and pepper until a light brown crust forms. Just before serving, place the shrimp in the bowl and pour the soup over them.