Pumpkin and ginger soup with coconut foam and shrimp skewers

Ingredients for 4 servings:

• 1 m.-large pumpkin(s), (mushroom pumpkin)
• 30 g ginger
• 250 ml coconut milk
• 5 stalk(s) lemongrass
• 4 king prawns
• 200 g soup vegetables
• 500 ml vegetable stock
• 1 shot of balsamic vinegar, white
• 125 ml white wine
• salt and pepper
• Cayenne pepper
• lemon juice
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A particularly delicious soup!

Roughly dice the soup vegetables and sauté in neutral oil (e.g. rapeseed oil) until translucent. Peel the pumpkin, roughly dice them, and add them to the vegetables. After 2 to 3 minutes, deglaze with the vinegar and add the white wine. Heat the vegetable stock, pour it into the pot, and simmer everything for 20 to 25 minutes, until the vegetables and pumpkin are soft. Then puree with a hand blender. Chop the ginger and a lemongrass stalk and let them simmer in the soup over low heat for 5 to 10 minutes. Strain the soup through a sieve and season with salt and pepper. Gently heat the coconut milk in a small pot and froth it with a hand blender. Season the shrimp with cayenne pepper, lemon juice, and salt, and fry for 1 to 2 minutes on each side. Serve the hot soup in bowls and spoon the coconut foam on top like a latte. Skewer the shrimp on lemongrass and garnish the soup with them.