Butternut Squash Soup with Prawns

Summary

Ingredients

• 0.5 ½ pumpkin (se), butternut
• 2 medium potato (s)
• 700 ml chicken broth
• 40 ml heavy cream
• 75 ml white wine
• 7 cloves garlic
• 1 shallot (s)
• 0.5 ½ vanilla pod (s)
• 1 small orange (s)
• 0.5 cm ½ ginger
• 1 pinch (s) salt and pepper
• Cayenne pepper
• nutmeg
• 0.5 teaspoon ½ curry powder, Java
• 1 tablespoon butter, for sweating
• 8 shrimp (s)
• 2 tablespoon olive oil

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Instructions

1. Peel the pumpkin and cut 0.5 cm cubes. Peel and dice the potatoes, onions and garlic.
2. Sweat the onions and garlic in butter. Add the pumpkin and potatoes and cook everything together for a few minutes over low heat. Deglaze with wine and pour on the hot chicken stock.
3. Peel the ginger and dice very finely. Cut half a vanilla pod lengthways and scrape out the pulp with the back of the knife. Add the ginger, vanilla pod and vanilla pulp to the soup. Let everything simmer gently on low heat for about 20 minutes. Then remove the vanilla pod.
4. Now add the cream. Season with salt, pepper, a pinch of cayenne pepper and half a teaspoon of curry powder. Squeeze the juice of the orange and add it to the soup. Simmer gently for another 1-2 minutes and then finely puree once.
5. Briefly fry the peeled prawns in olive oil for 1 minute on each side and season with salt.
6. Finally, put the soup in preheated plates and place two prawns in the middle.