Pumpkin Soup with Shrimp

Ingredients

• 1 onion
• 30 g ginger (piece)
• 800 g Hokkaido pumpkin
• 4 tbsp rapeseed oil (40 ml each)
• 0.75 l vegetable broth
• Salt
• Pepper
• 2 tsp turmeric
• 1 pinch nutmeg
• 0.5 tsp cinnamon
• 1 Garlic clove
• 250 g shrimp (pre‑cooked, with tail piece)
• 1 tbsp lime juice
• 400 g unsweetened coconut milk (can)

Instructions

1. 1.

   Peel and finely chop the onion. Peel and grate the ginger. Clean, wash, halve and deseed the pumpkin. Dice the pumpkin halves.

2. 2.

   Heat 2 tablespoons of oil in a pot and sauté the onion with ginger over medium heat for 2 minutes until translucent. Add the diced pumpkin, cook another 2 minutes, then pour in the broth. Season with salt, pepper, turmeric, nutmeg, and cinnamon. Squeeze in the garlic clove and let everything simmer on low heat for 20 minutes.

3. 3.

   Wash the shrimp, pat dry, season with salt and pepper, and drizzle with lime juice. In a pan, heat the remaining oil and cook the shrimp over medium heat for about 5 minutes on each side.

4. 4.

   Take out about one large ladle of fruit flesh from the soup and set aside. Puree the rest of the soup with an immersion blender, then stir in the coconut milk and the pumpkin pieces. Bring to a boil again, season with salt and pepper, and serve the finished pumpkin soup with shrimp.