John Myers
Contents
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Ingredients
- 1 Hokaido pumpkin (500 g pumpkin meat)
- 1 Potato (approx. 100 g)
- 1 Onion approx. 100 g
- 1 Piece of ginger (approx. 25 g)
- 2 tbsp Olive oil
- 100 g Light cream with herbs (here: From Aldi Süd / milfina)
- 600 ml Vegetable broth (3 teaspoons instant)
- 100 g Arctic prawns (cooked and peeled / here: From Aldi Süd)
- 0,5 tsp Salt
- 0,25 tsp Pepper
- 1 tbsp Sweet soy sauce
- 4 tbsp Parsley plucked
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Sugar
Instructions
- Clean, peel and dice the pumpkin. Peel, wash and dice the potatoes. Peel and dice the onion. Peel and finely dice the ginger. Heat olive oil (2 tbsp) and stir-fry the vegetables (pumpkin cubes, potato cubes, onion cubes and ginger cubes) vigorously. Deglaze / pour in the vegetable stock and season with salt (½ teaspoon), pepper (¼ teaspoon) and sweet soy sauce (1 tbsp) and simmer / cook with the lid closed for about 25 minutes. Puree with the hand blender or here with the mixer, refine lightly with crème (½ cup) and season with salt (1 pinch), pepper (1 pinch) and sugar (1 pinch), fold in the prawns and parsley (3 tbsp) and everything heat up briefly. Lightly "cover" the soup with a dollop of cream and serve sprinkled with parsley.
Nutrition
Serving: 100gCalories: 484kcalCarbohydrates: 9gProtein: 0.8gFat: 50.2g
