Pumpkin soup with coconut milk and shrimp

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido)
• 2 m.-sized potatoes
• 1 liter vegetable broth
• 1 pack of coconut milk
• 2 tsp curry paste (red Thai curry paste)
• 1 piece(s) ginger, fresh
• 500 g shrimp(s)
• curry
• salt and pepper
• Lemongrass
• some chili powder
• 2 tbsp sesame oil
• 1 tbsp honey

Instructions

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

autumnal and exotic

Wash the pumpkin, but leave it unpeeled, and cut it into cubes, removing the seeds. Peel the potatoes. Dice the vegetables and fry briefly in 1 tablespoon of oil. Add 1 teaspoon of the curry paste and mix it with the vegetables. When the paste is evenly distributed, pour in the vegetable stock, cover, and simmer for about 15-20 minutes until soft. Peel the ginger and chop or grate it very finely. While the soup is simmering, devein the prawns. Sauté them in 1 tablespoon of oil and mix with the remaining 1 teaspoon of curry paste until the prawns are pink. Season with honey and a little salt and pepper. Purée the soup and add the coconut milk and ginger. Bring back to a boil and season with curry, salt, pepper, lemongrass, chili powder, and curry paste, if desired. The soup can be a little spicy. Add the prawns to the soup in the bowl. The soup is intended as a main meal; if it is to be served as a starter, reduce the ingredients accordingly.