Pumpkin Soup with Coconut Shrimp

Ingredients

• 500 g pumpkin flesh (e.g., Hokkaido, Butternut, Muskat)
• 1 onion
• 20 g Ginger
• 4 cloves of allspice
• 3 star anise
• 300 ml apple juice
• 600 ml Poultry broth
• 400 ml Coconut milk (canned)
• 8 shrimp (prepped, peeled and deveined except for the tail segment)
• Salt
• freshly grated nutmeg
• Cayenne pepper
• 2 tbsp Coconut oil
• ground black pepper
• 1 tbsp honey
• 2 tbsp shredded coconut

Instructions

1. 1.

   Peel or wash the pumpkin depending on variety and cut into large cubes. Peel and finely chop the onion and ginger.

2. 2.

   Roast the allspice and star anise in a pot without fat. Deglaze with apple juice, then add poultry broth, pumpkin, onion, and ginger. Pour in coconut milk, cover, and simmer over medium heat for about 15 minutes until tender.

3. 3.

   Meanwhile rinse the shrimp and pat dry with paper towels. Remove the allspice and star anise from the soup and puree finely. Adjust thickness by reducing further or adding more broth as desired. Season with salt, nutmeg, and cayenne pepper to taste.

4. 4.

   Heat coconut oil in a skillet and sear the shrimp for about 1 minute on each side. Salt, pepper, remove, brush lightly with honey, then roll in shredded coconut.

5. 5.

   Serve the soup in bowls and garnish with the coconut shrimp.