Pumpkin soup with scampi and lemongrass skewers

Ingredients for 4 servings:

• 1 pumpkin(s), Hokkaido, approx. 900g, roughly diced
• 2 shallots, finely diced
• 1 clove(s) garlic, finely diced
• 1 piece(s) ginger, walnut-sized, finely diced
• 1 red chili pepper(s), finely diced
• 3 tbsp olive oil
• 2 tsp curry powder, hot
• 1.2 liters of chicken stock
• 300 g red bell pepper(s), halved lengthwise, pitted
• Salt
• nutmeg
• 8 scampi
• 3 tbsp olive oil
• 4 stalk(s) lemongrass
• pepper
• 150 ml milk, electrically frothed
• Coriander, ground, for dusting

Instructions

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

Heat 3 tablespoons of olive oil in a saucepan and sauté the shallots, garlic, ginger, and chili over medium heat until translucent. Add the curry and sweat briefly. Add the pumpkin cubes, pour in the stock, bring to a boil, and simmer uncovered over medium heat for 20-25 minutes. Meanwhile, place the peppers skin-side up on a baking tray and roast under the preheated grill for 10 minutes until blackened and blisters appear. Place the peppers in a freezer bag and let them steam for 5 minutes. Then peel off the skin and finely purée the peppers. Purée the pumpkin soup finely, bring back to a boil, season with salt and nutmeg, and keep warm. Thread 2 scampi onto each lemongrass stalk and fry in the remaining heated olive oil in a pan for 2 minutes on each side; season with salt and pepper. Froth the milk using a Nespresso frother (alternatively, heat the milk to max. 60°C and froth it with any electric milk frother). Divide the bell pepper puree between 4 glasses. Then, very carefully, pour the hot pumpkin soup into the glasses using a tablespoon, avoiding mixing the liquids. Finally, spread the milk foam over the pumpkin soup and sprinkle with a little ground coriander. Place one scampi lemongrass stalk into each of the soups and serve immediately.