Asian pumpkin cream soup

Ingredients for 6 servings:

• 1 small Hokkaido pumpkin (se), approx. 1 kg each
• 200 g potatoes, quartered depending on size
• 2 carrots, cut into the size of the potato pieces
• 1 garlic clove(s), diced
• 1 bunch spring onion(s), white part only, diced
• 1 piece(s) ginger, thumb-thick, 5 cm long, finely chopped
• 1 tbsp, heaped butter for frying
• 600 ml Dashi, instant or according to my recipe in the database
• 1 can of coconut milk (400 ml each)
• 1 tbsp, leveled curry powder
• 1 pinch of cayenne pepper
• 2 tbsp soy sauce
• 1 lime(s), the juice
• 30 shrimp(s), small, raw, without shell and intestines
• 1 tbsp sesame oil, for the shrimp
• 1 bunch coriander, leaves only, finely diced
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

an Asian cross-over soup, with a Thai-Japanese touch

Wash the pumpkin, cut it in half without peeling it, and carefully remove the seeds, leaving only the firm pumpkin. Cut the pumpkin into pieces about twice the size of the potatoes. Sauté the pumpkin, potatoes, carrots, garlic, onions, and ginger in the butter. Stir frequently and be careful not to burn anything. After 3-4 minutes, pour in the dashi broth, cover, and simmer the vegetables for 20 minutes. Then puree the vegetables thoroughly. Add the coconut milk, curry, and cayenne pepper and puree again. Season the soup with salt, soy sauce, and lime juice to taste. Cook the shrimp in the sesame oil for 1 minute on each side, then season with salt and pepper. Place 5 shrimp in each soup bowl and pour in the hot soup (strained again if desired). Garnish the soup with cilantro.