Claudio`s Pumpkin and Vegetable Soup with Prawns
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 large pumpkin (se) (Hokkaido)
- 250 g sweet potato (s)
- 250 g zucchini
- 1 clove garlic
- 2 onions)
- some olive oil
- 1 kg shrimp (s)
- some palm fat
- some lobster paste
- Vegetable broth, powder
- Herbal salt
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin with the skin into small pieces, peel and dice the sweet potatoes, dice the zucchini as well.
- Peel and chop onions and garlic and fry in a little olive oil. Add the vegetables and fry for about 10 minutes. Cover with water and add vegetable stock powder to taste. Bring to a boil and cook until the vegetables are tender.
- In the meantime, remove the bowel from the shrimp and remove the head if necessary and mix with a little lobster paste in a bowl. Melt the palm fat in a pan, fry the prawns in it and season with herb salt.
- When the vegetables are soft, puree everything and bring to the boil. If the consistency is too thick, add a little water. Season the soup with vegetable stock powder or herbal salt and mix in the prawns. Bring it to the boil again.
- Tip:
- Vegans just skip the prawns and have a tasty vegetable soup. In that case I would leave the soup a little thicker.
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