Pumpkin soup with shrimp and wild garlic pesto

Ingredients for 6 servings:

• 1 ½ kg pumpkin flesh
• 200 g apples, sour
• 10 g ginger, peeled
• 400 g coconut milk
• 600 ml vegetable stock, more or less according to desired consistency
• 1 tbsp coconut oil, pure
• 1 tsp curry powder
• 4 tbsp pesto (wild garlic pesto)
• 1 ½ tsp salt (wild garlic salt) or another
• 24 prawns, peeled and deveined

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

With apple and coconut milk

Peel the pumpkin and remove plenty of cores. Peel the apples and remove the seeds. Roughly chop both, as everything will be pureed at the end. Pour the coconut oil into a large pot, add the pumpkin and apples. Top up with vegetable stock and cook until almost cooked. Then add all the other ingredients, except the shrimp, to the pot. Continue cooking. Finally, puree everything thoroughly and season to taste. Add more seasoning if necessary. Now add the shrimp to the pot and let it simmer. The delicately tart flavor of the apples really comes through in this soup. Serve with a dollop of sour cream, a sprig of herbs, or a few pumpkin seeds.