Broccoli and Pumpkin Soup with Seafood

Ingredients

• 1 Shallot
• 1 clove garlic
• 250 g broccoli florets
• 250 g pumpkin flesh
• 3 tbsp olive oil
• 500 ml vegetable broth
• 150 ml heavy cream (at least 30% fat)
• 2 tbsp crème fraîche
• Salt
• nutmeg
• Cayenne pepper
• turmeric
• 4 shrimp (pre‑shucked and deveined)
• 1 tbsp butter
• 1 tbsp cucumber slice
• a pinch curry powder
• Salt

Instructions

1. 1.

   Peel and finely dice the shallot and garlic. Wash and drain the broccoli. Dice the pumpkin. Sauté the shallot and garlic in 1 tbsp hot oil, then deglaze with broth. Divide between two pots, bring to a boil, and gently simmer the broccoli in one pot and the pumpkin in the other for about 20 minutes.

2. 2.

   Puree both soups finely, stir in 100 ml cream each, and let them simmer until creamy. Adjust thickness by adding more broth or reducing further. Finish each with 1 tbsp crème fraîche.

3. 3.

   Season the broccoli soup with salt, nutmeg, and cayenne pepper; season the pumpkin soup with salt, cayenne pepper, and turmeric. Rinse the shrimp, pat dry, and roughly chop. Sauté in hot butter for 1–2 minutes over low heat. Add cucumber cubes and set aside. Season with curry powder and salt.

4. 4.

   Pour the pumpkin soup into four glasses and drizzle with remaining oil. Carefully spoon the broccoli soup over the back of a spoon so the two soups remain distinct. Top with shrimp and serve.