John Myers
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Pumpkin, Orange and Coconut Soup with Shrimp Skewer
The perfect pumpkin, orange and coconut soup with shrimp skewer recipe with a picture and simple step-by-step instructions.
pumpkin soup
- 1 kg Hokkaido pumpkin
- 1 Pc. Onion
- 400 ml Coconut milk
- 0,5 ml Vegetable broth
- 1 Pc. Ginger
- 1 Pc. Orange
- 2 tbsp Sesame seeds
- 1 pinch Salt
Shrimp skewers
- 15 Pc. Shrimp peeled deveined
- 1 pinch Salt and pepper
- 1 Pc. Squeezed lemons
- 2 Pc. Clove of garlic
- 4 tbsp Olive oil
- 6 tbsp Brandy
pumpkin soup
- Peel the pumpkin and cut into small cubes. Then put the pumpkin in the preheated oven for 20 minutes at a temperature of 180 degrees. In the meantime, cut an onion into small pieces and fry it with a little ginger in a saucepan with olive oil. Add the finished pumpkin and pour the vegetable stock on top. Let the whole thing boil for about 20 minutes and then puree. Add the coconut milk, cook for another 15 minutes and stir frequently. Finally add the orange juice and do not boil any more. Salt and season as needed.
Shrimp skewers
- Rinse the prawns under running water and pat dry with kitchen paper. Heat the olive oil in a large pan and add the garlic and prawns and stir-fry for 3-4 minutes until the prawns are cooked through. Drizzle with the brandy and season to taste with salt, pepper and lemon juice. Put the prawns on a skewer and sprinkle with fried sesame seeds.
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