When you are tired of traditional soups and borscht, and your soul craves something exotic, prepare pumpkin soup with shrimp and coconut milk using our recipe.
This dish will especially appeal to all lovers of Asian cuisine: its taste is very spicy, piquant, and rich. And in general, if you didn't know that pumpkin goes perfectly with shrimp, now is the time to find out!
Moreover, the dish is quite simple to prepare and doesn't take too long. Additionally, pumpkin soup with shrimp and coconut milk has excellent warming properties, making it perfect for lunch during the cold season.
INGREDIENTS FOR 6 SERVINGS
Pumpkin 700 g Ginger 30 g Onion 2 pcs. Garlic 3 cloves Royal Shrimp 16 pcs. Water 600 ml Coconut Milk 400 g Olive Oil Curry 0.5 tsp. Black Pepper Salt Cilantro
RECIPE PREPARATION
Step 1
Peel the pumpkin for the soup and cut it into medium pieces. Place on a baking sheet lined with parchment paper, season with salt and pepper, drizzle with olive oil, and bake in a preheated oven at 200°C until soft, 20–25 min.
Step 2
Peel and finely chop the fresh ginger root and garlic cloves. Set aside about 1 tsp. of this mixture in a small bowl and leave it for later use.
Step 3
Dice the onion. In a large pot for soup with a thick bottom, heat olive oil, add the onion, and sauté until soft, 5 min. Add the main portion of ginger and garlic and sauté for 2 min.
Step 4
Add the curry powder, stir, and after 30 sec., pour in the water. Bring the soup to a boil over high heat, then add the baked pumpkin and cook for 7–10 min.
Step 5
Meanwhile, in a skillet, heat some oil, add the shrimp and the reserved ginger and garlic, season with salt and pepper, and sauté on both sides until cooked, 3 min.
Step 6
Blend the pumpkin soup with a blender, pour in the coconut milk, season with salt and pepper, and heat until boiling. Pour the soup into bowls, place shrimp and cilantro leaves in each, and serve immediately.
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