Asian Pumpkin Curry Soup with Prawns
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g pumpkin meat, finely diced (Hokkaido)
- 1 onion (s)
- 2 tablespoons oil
- 500 ml chicken broth
- 1 can coconut milk
- 1 tablespoon sherry
- Sambal Oelek
- 1 tablespoon curry powder
- salt and pepper
- 1 bunch spring onion (s)
- 200 g shrimp (s), ready to cook
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onion, heat the oil, fry the pumpkin cubes and onion in it. Deglaze with the broth and cook for about 20 minutes, then the pumpkin should be soft. Now everything is mashed together.
- Add the coconut milk to the soup, season with sherry, sambal oelek, salt, pepper and curry to taste spicy and slightly hot and then pickle the prawns. Cut the spring onions into fine rings and sprinkle them into the soup. Let it steep briefly so that everything is hot and serve.
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