John Myers
Contents
show
Ingredients
- 1 Hokkaido pumpkin
- 500 ml Vegetable broth
- 1 Ginger
- 2 Onions
- 1 bunch Spring onions fresh
- 1 Clove of garlic
- 1 shot Oil
- 200 ml Creme fraiche Cheese
- 600 ml Coconut milk
- 250 g Shrimp
- 1 pinch Salt and pepper
- 1 pinch Curry powder
Instructions
- Halve the pumpkin, remove the seeds and cut into cubes as thick as a thumb. For easier cutting, the pumpkin can also be heated in the oven for 20 minutes at 100 ° C.
- Bring the vegetable stock to a boil. Peel and finely chop the onions. Clean and finely chop half of the spring onions, ginger and garlic. Sear everything in a saucepan with oil and carefully deglaze with the vegetable stock.
- Add the pumpkin and let it cook for at least 20 minutes - in any case, cook until the pumpkin has softened. Then pour off half of the liquid.
- Add 4,400 ml coconut milk and puree everything together with a hand blender. If necessary, add more coconut milk until the soup is nice and creamy.
- Let the soup stand for half a day so that it draws flavor. Heat the soup just before serving.
- Fry the shrimp briefly with a little garlic. Chop the rest of the spring onions into small pieces. Season the soup with salt, pepper and a little curry powder. Add a spoonful of crème fraîche and the shrimp and decorate with the spring onions.
Nutrition
Serving: 100gCalories: 68kcalCarbohydrates: 1.4gProtein: 3.4gFat: 5.4g
