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Orange Pumpkin Soup with Prawns

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Orange Pumpkin Soup with Prawns

The perfect orange pumpkin soup with prawns recipe with a picture and simple step-by-step instructions.

  • 300 g Shrimp
  • 1 Hokkaido pumpkin
  • 1 piece Fresh ginger
  • 1 Onion
  • 2 tbsp Olive oil
  • 1 liter Vegetable broth
  • 3 Oranges
  • 200 g Cream
  • Salt
  • Pepper
  1. 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.
  2. 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.
Dinner
European
orange pumpkin soup with prawns

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Written by John Myers

Professional Chef with 29 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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