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Orange Pumpkin Soup with Prawns

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 99 kcal


  • 300 g Shrimp
  • 1 Hokkaido pumpkin
  • 1 Fresh ginger
  • 1 Onion
  • 2 tbsp Olive oil
  • 1 L Vegetable broth
  • 3 Oranges
  • 200 g Cream
  • Salt
  • Pepper


  • Halve, core and dice the pumpkin. Peel the ginger, peel the onion. Chop both ingredients and sauté in 1 tablespoon oil in a saucepan. Add the pumpkin cubes and sauté. Deglaze with the broth and cook the pumpkin until soft. Wash the oranges with hot water and pat dry. Peel off the zest in zest, cut the oranges in half and squeeze out the juice.
  • Stir the cream and orange zest into the soup. Puree the soup finely, season with salt and pepper and continue cooking for a few minutes. Fry the prawns in 1 tablespoon of olive oil. Remove and drain on kitchen paper. Serve the pumpkin soup with the prawns. Bon Appetit.


Serving: 100gCalories: 99kcalCarbohydrates: 0.9gProtein: 0.5gFat: 10.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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