Pumpkin soup with risotto rice and king prawns

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido pumpkin)
• 1 large onion(s)
• 2 cloves garlic
• 2 large carrots
• 100 g king prawns
• 2 handfuls of risotto rice
• 2 tsp curry
• 1 ¼ liters chicken broth or vegetable broth
• 1 dash of cream
• pepper
• 1 tsp nutmeg
• Salt
• olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel the pumpkin, carrots, and onion and cut into thumb-thick cubes. Peel the garlic cloves and chop roughly. Sauté everything in a large pot with olive oil for about 6 minutes. Cover and stir frequently. Pour in the stock and cook over medium heat for another 10 minutes, until the pumpkin is soft. Then puree with a hand blender until you get a creamy soup, making sure not to leave any pieces whole. Season with nutmeg, curry, salt, and pepper. Now add the risotto rice and the still-frozen king prawns and simmer gently over medium heat for about 20 minutes, stirring frequently, as otherwise the rice will stick to the bottom. If you like, you can add a dash of cream to round it all off.