Pumpkin cream soup with shrimp

Ingredients for 6 servings:

• 800 g pumpkin(s)
• 2 onions, white
• 3 cloves garlic
• 200 g shrimp
• ½ liter chicken broth or fish stock
• 1 tsp sea salt, coarse
• 1 tsp, levelled white pepper
• 2 tsp fish seasoning, if no fish stock is available
• 250 ml sour cream

Instructions

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

can also be combined with other seafood

Deseed and slice the pumpkin, and peel if desired (peeling is not necessary for some pumpkin varieties, such as Hokkaido or Butternut). Cut about 150g into small cubes and set aside, then roughly chop the rest. Sauté the peeled and diced onions until translucent, add half of the shrimp, and continue to roast until the onions begin to brown. Then add the roughly chopped pumpkin and continue to roast for about 5 minutes, stirring occasionally. Deglaze with chicken broth or fish stock and bring to a boil briefly. Add the finely chopped garlic and season, cover, and simmer on low heat for 10 minutes (the pumpkin should be soft by then), puree, and bring to a boil again briefly. Stir in the cream, remove from the heat, and season to taste. The soup should no longer be boiling. Add the remaining shrimp and the diced pumpkin, stir through and let stand for 5 minutes or sprinkle the shrimp and pumpkin over the finished soup as decoration.