in Soup Recipes

Asian pumpkin curry soup with shrimp

updated

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Ingredients for 4 servings:

  • 700 g pumpkin flesh, diced (Hokkaido)
  • 1 onion(s)
  • 2 tbsp oil
  • 500 ml chicken broth
  • 1 can coconut milk
  • 1 tbsp sherry
  • Sambal Oelek
  • 1 tbsp curry powder
  • salt and pepper
  • 1 bunch of spring onions
  • 200 g shrimp(s), ready to cook

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

slightly spicy

Peel and finely chop the onion, heat the oil, and sauté the pumpkin cubes and onion. Deglaze with the broth and simmer for about 20 minutes, by which time the pumpkin should be soft. Now puree everything together. Add the coconut milk to the soup, season with sherry, sambal oelek, salt, pepper, and curry powder until tangy and slightly hot, and add the shrimp. Finely slice the spring onions and sprinkle them into the soup. Let it simmer briefly to heat everything through, then serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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