John Myers
Ingredients for 5 servings:
- 750 g pumpkin flesh (Hokkaido)
- 100 g shrimp(s)
- 1 large onion(s)
- 2 stalks of lemongrass
- 250 ml coconut milk
- 250 ml chicken broth
- 1 tbsp butter
- 1 clove(s) garlic
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel the pumpkin. Since it’s very difficult to peel, I place it in a pot of boiling water for about 3-4 minutes. Then let it cool, cut it open, and remove the core. Chop the rest of the pumpkin and puree it in a blender with the butter-sautéed onions, the garlic clove, and the finely chopped lemongrass. Add a little water. Combine the chicken broth and pumpkin mixture in a saucepan and simmer until the soup is creamy. Add the coconut milk and bring back to a boil. Add a little more broth if necessary. Finally, add the shrimp and let it simmer. Garnish with parsley.
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