Pumpkin Soup with Three Kinds of Pumpkin

Preparing the pumpkins

• Peel the nutmeg pumpkin and remove the seeds from the inside. Cut into pieces. Wash the butternut squash, peel it, cut the seeds in half and cut into pieces. In the case of the Hokkaido, cut off a lid and remove the inside such as pips and fibers.
• Place the small Hokkaido pumpkins on an oiled pan with one part of the others and bake them in the oven for about 3/4 hour at 160 °. but the Hokkaido must not disintegrate. During this time I peel the sweet potato, the parsley root, the carrot, the onion and the garlic. Melt the butter in a large saucepan and then off we go.
• Lightly sauté the onion, garlic, then add the cut pumpkins, add the sweet potato, the parsley root and sauté everything lightly. The parts of the baked pumpkins from the oven except for the small Hokkaido bowls, which we put on one side. We still need to fill them.
• When everything has found its way into the pot, pour the poultry stock over it, put the lid on and steam it until soft. Now puree everything with the magic wand (hand blender). Pour on the coconut milk and cream, the soup should come across as creamy. Season with grated ginger and the zest of the lime (carefully please). Salt pepper
• Fry the prawns on a wooden skewer in a pan with hot oil on the left and right. If the little pumpkin doesn't stop, just make a straight cut at the bottom and the little guy is on the plate. And now, I fill the soup in the small cooked, Hokkaido pumpkin. On top of each one comes a shrimp skewer, dousing some pumpkin seed oil, a few roasted pumpkin seeds on top, done
• Thank you very much for the time, maybe you feel like cooking. Have a nice autumn day, Uschi