Creamy Pumpkin Soup with Shrimps
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 750 grams Pumpkin (muskat or hokkaido)
- 1 red chili pepper
- 1 green chili pepper
- 2 shallots
- 500 milliliters Coconut milk
- 250 milliliters Vegetable broth
- 1 Lime
- 2 Tbsps dried shrimp (Asian shop)
- 2 tsps Thai shrimp paste
- 1 pinch salt
- Shredded coconut (as desired)
Preparation steps
1.
Core, peel and dice the pumpkin into small pieces. Rinse the red and green chile peppers, remove seeds, and cut into narrow strips. Peel the shallot and cut into slices.
2.
Boil the coconut milk and vegetable broth in a wok.
3.
Squeeze the lime, and stir the juice with pumpkin, chile peppers and shallots into the coconut milk mixture.
4.
Simmer the soup for about 15 minutes over low heat. Add dried shrimp and shrimp paste, and season with salt. Serve garnished with shredded coconut.
