Exotic pumpkin soup with mango and king prawns

Ingredients for 4 servings:

• 1 kg Hokkaido pumpkin(s)
• 1 mango(s), ripe
• 2 onions
• 5 g ginger
• 500 ml vegetable stock
• 250 ml coconut milk
• 1 tbsp oil
• 250 g shrimp(s) (king prawns)
• 1 bunch coriander, fresh
• 1 tsp curry powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

fast, easy, sophisticated

Thaw frozen shrimp. Set aside any liquid that may have escaped. Halve the pumpkin and discard the core and seeds. Roughly dice the flesh. Peel the mango, remove the flesh from the core, and roughly dice it. Peel the ginger and grate or finely dice it. Finely chop the coriander. Set aside a heaped teaspoon of coriander. Place the pumpkin and mango pieces in a large pot along with the vegetable stock, ginger, and the remaining coriander. Bring to a boil, then reduce the heat to low. Peel and finely dice the onions. Heat the oil in a pan, add the shrimp, and fry until lightly browned. Remove and set aside. Add the onions to the oil and any remaining shrimp liquid; it adds flavor. Sauté the onions until translucent, allowing any excess liquid to evaporate. When the pumpkin flesh is soft, stir in the coconut milk. Blend the soup with a hand blender until it reaches a semi-smooth consistency and no large chunks remain. Stir in the curry powder and onions and bring the soup back to a boil. Season with salt and pepper. Ladle the soup into bowls. Place the shrimp on top (carefully, or they’ll sink). Sprinkle with the remaining cilantro. 366 kcal per serving.