Pumpkin Soup with Coconut Shrimp
This pumpkin soup is packed with protein and iodine thanks to the shrimp.
If you're a vegetarian, you can substitute the shrimp for tofu.
- 18 ounces Pumpkin (such as Hokkaido, Butternut)
- 1 onion
- 1 ounce fresh ginger
- 4 cloves
- 3 Star anise
- 10 ounces Apple juice
- 20 ounces Chicken broth
- 14 ounces Coconut milk (canned)
- 8 shrimp (peeled and deveined up on the tail segment)
- Nutmeg (freshly grated)
- cayenne pepper
- 2 tablespoons Coconut oil
- freshly ground peppers
- 1 tablespoon honey
- 2 tablespoons Shredded coconut
Peel pumpkin depending on the variety or just rinse and cut into large cubes. Peel onion and ginger and finely chop both.
Toast cloves and start anise in a dry saucepan. Add apple juice, chicken broth, pumpkin, onion and ginger. Pour in the coconut milk and simmer covered over medium heat until soft, about 15 minutes.
Meanwhile, rinse shrimp and pat dry with paper towels. Remove cloves and start anise from soup and puree the soup. Depending on the desired consistency, continue to simmer to thicken or add broth to thin. Season with salt, nutmeg and cayenne.
Heat the coconut oil in a pan and fry the shrimp on each side for about 1 minute. Season with salt and pepper, remove from pan, brush with the honey and roll in coconut.
Serve the soup in bowls and garnish with the shrimp.