Claudio's pumpkin and vegetable soup with shrimp

Ingredients for 6 servings:

• 1 large pumpkin(s) (Hokkaido)
• 250 g sweet potatoes
• 250 g zucchini
• 1 clove(s) garlic
• 2 onions
• some olive oil
• 1 kg shrimp(s)
• some palm fat
• some lobster paste
• n. B. vegetable broth, powder
• n. B. herbal salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Cut the pumpkin, including the skin, into small pieces, peel and dice the sweet potatoes, and dice the zucchini. Peel and finely chop the onions and garlic, and sauté in a little olive oil. Add the vegetables and sauté for about 10 minutes. Cover with water and add vegetable stock powder to taste. Bring to a boil and simmer until the vegetables are tender. In the meantime, devein the shrimp, removing the heads if desired, and mix them in a bowl with a little lobster paste. Melt palm oil in a pan, fry the shrimp in it, and season with herb salt. When the vegetables are tender, puree everything and bring to a boil. If the soup is too thick, add a little more water. Season the soup with vegetable stock powder or herb salt and stir in the shrimp. Bring back to a boil. Tip: Vegans can simply omit the shrimp for a delicious vegetable soup. In this case, I would make the soup a little thicker.