Pumpkin-Mango Cream Soup with Shrimp

Ingredients

• 1 kg small pumpkin (1 small pumpkin)
• 1 small ripe mango
• 2 cloves garlic
• 2 onions
• 2 tbsp peanut oil
• 2 tsp garam masala
• 1 tbsp freshly chopped ginger
• 400 ml Chicken broth
• 1 tsp Cornstarch
• 300 g peeled cooked scampi
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Cut the pumpkin in half, remove the seeds, and scrape out the flesh with a sharp spoon, chopping it roughly. Set aside the hollowed pumpkin.

2. 2.

   Peel the mango and cut the flesh away from the pit, chopping it roughly.

3. 3.

   Peel and finely chop the onions and garlic, then sauté them in hot oil over medium heat. Add the pumpkin and mango and sauté briefly. Stir in garam masala and ginger, pour in the broth, and simmer uncovered for 20 minutes. Then puree the soup.

4. 4.

   Whisk 2 tbsp cold water with the cornstarch and stir into the soup; bring to a boil, add the scampi, and heat everything for 1 minute. Season with salt and pepper. Serve decoratively in the hollowed pumpkin.