Variation On A Classic Dish

Pumpkin Soup

4.8
Average: 4.8 (5 votes)
(5 votes)
Pumpkin Soup
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Healthy, because

Even smarter

Shrimps not only score points with high-quality protein but also supply valuable iodine. This trace element is required for the proper functioning of the thyroid gland. The pumpkin has a regulating effect on the water balance due to its high potassium content.

Shrimps are quickly perishable due to their high protein content - it is best to prepare them on the day of purchase or use frozen foods.

For that special something, pour the finished soup into empty young coconuts and garnish with water spinach or similar. This makes a real eye-catcher and is definitely an eye-catcher!

Ingredients

for
6
Ingredients
250 grams shrimp (ready to cook with tail)
Limes (juice)
salt
peppers
3 tablespoons butter
600 grams Pumpkin
3 tablespoons butter
1 Beef broth
salt
freshly ground peppers
1 garlic
1 white onion
2 teaspoons freshly grated ginger
2 teaspoons Turmeric
½ teaspoon cinnamon
Nutmeg
400 grams unsweetened Coconut milk
How healthy are the main ingredients?
LimesaltPumpkingarliconionginger

Preparation steps

1.

Peel onion, chop finely and saute in butter. Add the pumpkin pulp and ginger and saute. Pour broth, salt, pepper, turmeric, nutmeg, and cinnamon into the pan and stir. Put garlic through a press and add. Simmer for 20 minutes.

2.

Wash shrimp and pat dry. Season with salt and pepper. Drizzle with lime juice. Marinate briefly.

3.

Fry the shrimp in the butter for 5 minutes, turning halfway through.

4.

Stir in the cocount milk and pumpkin pieces to the rest of the puree. Bring to a boil and season with salt and pepper.

5.

To serve, pour soup into a dish and add the shrimp.