Coconut Shrimp Soup in Pumpkin

Ingredients

• 4 small Hokkaido pumpkins
• 1 Carrot
• 1 parsley root
• 1 onion
• 20 g ginger (1 piece)
• 2 Garlic cloves
• 1 tbsp Sesame oil
• 450 ml vegetable broth
• 200 ml canned coconut milk
• 200 ml 3.5% fat milk
• 250 g shrimp (pre-cooked; peeled and deveined)
• 10 g coriander (0.5 bunch)
• Salt
• Pepper
• 0.5 lime (juice)
• 1 pinch coconut sugar

Instructions

1. 1.

   Wash pumpkins thoroughly, pat dry and cut off a lid from each. Remove the seeds and gently hollow out the flesh without damaging the shell. Dice the pumpkin flesh. Place the hollowed pumpkin shells in a preheated oven at 80 °C to keep warm.

2. 2.

   Peel and dice carrot and parsley root. Peel onion, ginger, and garlic and finely chop them. Heat oil in a pot and sauté onion, ginger, and garlic over medium heat until translucent. Add carrot, parsley root, and pumpkin cubes and cook for a few minutes. Then pour in broth, coconut milk, and milk; cover and simmer for about 20 minutes.

3. 3.

   Meanwhile rinse shrimp under cold water and pat dry. Wash coriander, shake off excess water, and chop.

4. 4.

   Puree the soup finely and, if desired, reduce further or add more broth to reach preferred consistency. Add shrimp to the soup and let it cook gently for about 5 minutes. Season with salt, pepper, lime juice, and coconut sugar. Fill the pumpkins with the soup and sprinkle with coriander.