Summary

Ingredients

• 800 g pumpkin (se)
• 2 onion (s), white
• 3 cloves garlic
• 200 g shrimp
• 0.5 liter ½ chicken broth or fish stock
• 1 teaspoon sea salt, coarse
• 1 teaspoon, leveled pepper, white
• 2 teaspoons fish seasoning if there is no fish stock
• 250 ml sour cream

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Instructions

1. Core the pumpkin, cut into slices and peel it if necessary (peeling is not absolutely necessary for some types of pumpkin such as Hokkaido or butternut). Cut about 150 g into small cubes and set aside, roughly cut the rest.
2. Allow the peeled and diced onions to become translucent, add half of the shrimp and continue roasting until the onions begin to take on color. Then add the roughly chopped pumpkin and roast for about 5 minutes while stirring occasionally. Deglaze with chicken soup or fish stock and bring to the boil briefly.
3. Add the finely chopped garlic and season, cover and simmer on a low heat for 10 minutes (then the pumpkin should be soft), puree and briefly bring to the boil again.
4. Now stir in the cream, remove from the heat and season to taste. The soup should stop boiling now.
5. Add the rest of the shrimps and the small-cubed pumpkin, stir and let stand for 5 minutes or sprinkle the shrimps and pumpkin over the finished soup as a decoration.