Golden pumpkin soup with scampi

Ingredients for 4 servings:

• 800 g pumpkin flesh, diced (Hokkaido, edible pumpkin)
• 3 medium-sized onions, diced
• 2 garlic cloves, chopped
• 3 tbsp oil
• 400 ml vegetable stock
• 400 ml coconut milk
• 2 tsp saffron
• ½ tsp cayenne pepper
• 500 g tomatoes
• 8 pieces of scampi, pre-cooked
• Salt
• Sugar
• nutmeg
• 2 tbsp desiccated coconut

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fry the onions and garlic in hot oil, add the pumpkin flesh and fry briefly. Deglaze with the stock and add the saffron threads for a golden yellow color. Simmer the pumpkin over low heat until soft, then puree everything with a hand blender. Add the coconut milk, bring back to a boil, and season with salt, cayenne pepper, sugar, and nutmeg. Briefly blanch the tomatoes in boiling water, peel and deseed them, and cut the flesh into small cubes. Heat them in the soup with the scampi until hot, but do not let the soup boil again! Sprinkle with desiccated coconut before serving. This soup has been a staple of our children’s Halloween menu for years. Cayenne pepper is an absolute must. It really adds a kick to the soup! The soup will thicken slightly over time with the addition of the diced tomatoes; add vegetable stock and/or coconut milk if needed.