- 1 Onion
- 1 Garlic clove
- 400 grams Pumpkin pulp
- 2 tablespoons Olive oil
- 2 generous pinches Curry
- 4 tablespoons Apple cider vinegar
- 600 milliliters Chicken stock
- Salt and freshly ground pepper
- Tabasco sauce
- 100 grams North Sea crab meat
- Chives (for garnish)
Peel and finely chop the onion and garlic. Cube the pumpkin.
Heat the olive oil in a pot and sauté the onion, garlic and pumpkin. Sprinkle in the curry and sauté briefly. Deglaze with vinegar and pour in the chicken stock. Season with salt, pepper and hot sauce. Cover and cook over moderate heat about 30 minutes until soft.
Puree the pumpkin. Season to taste. Pour the soup into small bowls and pour in a tablespoon of shrimp. Garnish with chives and serve.