in Soup Recipes

Pumpkin cream soup with coconut milk and shrimp

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Ingredients for 4 servings:

  • 800 g pumpkin flesh (Hokkaido)
  • 600 g potatoes
  • 2 onions
  • 3 cm ginger root
  • 1 lime(s)
  • 1 chili pepper(s)
  • 2 kaffir lime leaves
  • Black pepper, freshly ground
  • Salt
  • 1 liter meat broth
  • 2 tbsp curry powder
  • 100 ml cream
  • 400 ml coconut milk
  • 3 tbsp oil (peanut)
  • 1 clove(s) garlic
  • 250 g shrimp(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Chop the pumpkin, potatoes, onions, and ginger and sauté in peanut oil. Add the broth and simmer for 25 minutes. Then puree very finely with a hand blender. Season with the lime juice, chili pepper, salt, pepper, curry powder, and kaffir lime leaves and let stand for another 5 minutes. Sauté the shrimp in peanut oil. Chop the garlic clove and add it, then season with salt and pepper. Place the shrimp on the plate first, then pour in the soup. Don’t leave out the kaffir lime leaves; they make all the difference.

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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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