Ingredients
- 660 g pumpkin
- 1 x yellow onion
- 2 clove garlic
- 1 tsp ground ginger
- 1 x vegetable bouillon
- 3 dl water
- 1 ½ dl coconut milk
- 1 tsp red curry paste
- 1 tsp salt
- 1 tsp black pepper
- 200 g shrimps
- 1 handful parsley
- 2 tbsp vegetable oil
- 1 handful pumpkin seeds
- 3 tbsp crème fraîche
Method
- Cut the pumpkin flesh into smaller pieces and add it to a saucepan with sliced onion, clove of garlic, vegetable broth and cold water.
- Let it simmer under the lid until it is tender.
- When it's tender, you can use an immersion blender and mash everything into a creamy, thick soup.
- Add coconut milk and possibly more water to adjust the thickness of the soup.
- Season with salt, pepper, red curry paste and ginger powder.
- Let it improve under the lid at a low temperature while you fry the prawns in cooking oil, add some dried parsley (or fresh if you have) and a clove of garlic in a frying pan. Fry the prawns until they turn slightly golden.
- Roast pumpkin seeds with a little salt to a frying pan.
- Serve the soup with some creme fraiche or coconut milk, and top with prawns and pumpkin seeds.