Pumpkin Soup
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
- Ingredients
- 250 grams shrimp (ready to cook with tail)
- Limes (juice)
- salt
- peppers
- 3 Tbsps butter
- 600 grams Pumpkin
- 3 Tbsps butter
- 1 Beef broth
- salt
- freshly ground peppers
- 1 garlic clove
- 1 white onion
- 2 tsps freshly grated ginger
- 2 tsps Turmeric
- ½ tsp cinnamon
- Nutmeg
- 400 grams unsweetened Coconut milk
Preparation steps
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.
Wash shrimp and pat dry. Season with salt and pepper. Drizzle with lime juice. Marinate briefly.
Fry the shrimp in the butter for 5 minutes, turning halfway through.
Stir in the cocount milk and pumpkin pieces to the rest of the puree. Bring to a boil and season with salt and pepper.
To serve, pour soup into a dish and add the shrimp.
