Summary

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

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Instructions

1. Cut the pumpkin with the skin into small pieces, peel and dice the sweet potatoes, dice the zucchini as well.
2. 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.
3. 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.
4. 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.
5. Tip:
6. Vegans just skip the prawns and have a tasty vegetable soup. In that case I would leave the soup a little thicker.