Pumpkin Soup with Coconut Shrimp

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Pumpkin Soup with Coconut Shrimp
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Healthy, because

Even smarter

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.

Ingredients

for
4
Ingredients
18 ounces
Pumpkin pulp (such as Hokkaido, Butternut)
1
1 ounce
4
3
10 ounces
20 ounces
14 ounces
Coconut milk (canned)
8
Shrimp (peeled and deveined up on the tail segment)
Nutmeg (freshly grated)
2 tablespoons
freshly ground Pepper
1 tablespoon
2 tablespoons

Preparation steps

1.

Peel pumpkin depending on the variety or just rinse and cut into large cubes. Peel onion and ginger and finely chop both.

2.

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.

3.

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.

4.

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.

5.

Serve the soup in bowls and garnish with the shrimp.