These shooters are low in carbs but a good source of lean protein and iodine thanks to the shrimp.
If you want to make this slightly healthier, saute the shrimp and scallops instead of frying.
- For the broccoli and cucumber soup
thick broccoli stem
- 1 clove
- 1 tablespoon
- 1 teaspoon
- For the pumpkin soup
- 2 ⅔ cups
- ⅞ cup
- 1 teaspoon
Finely dice the broccoli. Peel the garlic and sweat in oil with the broccoli. Add just enough water to cover the bottom of the pan along with the stock and cook for about 10 minutes, until soft.
Drain through a sieve. Halve the cucumber lengthwise, remove the seeds and finely dice 1" of cucumber. Reserve for the garnish and roughly chop the rest.
Take the cucumber skin out of the liquid, put the green water into a blender with the chopped cucumber and cooked broccoli and blend well, until the mixture is an even, pale green puree. Season to taste with salt and pepper and then chill.
For the pumpkin soup: Finely dice the pumpkin flesh. Score the chile on all sides.
Heat the oil in a small pan and sweat the pumpkin flesh for a few minutes. Add the stock and bring to the boil. Then reduce the temperature, add the chile and cook, covered, for about 15 minutes until soft.
Season to taste with salt, pepper and nutmeg. Remove the chile. Reserve 1-2 tbsp pumpkin flesh and puree the rest very finely. Leave to cool and then chill.
Place a little of the garnish mixture on top of each serving of soup and serve immediately. Serve with fresh warm bread.