Hokkaido – Pumpkin Soup with Coconut Milk and Prawns

Summary

Ingredients

• 750 g pumpkin meat (Hokkaido)
• 100 g shrimp (s)
• 1 large onion (s)
• 2 stalks lemongrass
• 250 ml coconut milk
• 250 ml chicken broth
• 1 tablespoon butter
• 1 clove garlic

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Instructions

1. Peel the pumpkin. Since it is very difficult to peel, I put it in a kettle with boiling water for 3-4 minutes. Then let it cool down, cut open and remove the core. Cut the rest into small pieces and puree in a blender with the onions roasted in butter, the garlic clove and the finely chopped lemongrass. Add a little water.
2. Put the chicken stock and pumpkin mixture in a saucepan and simmer until the soup is creamy. Add coconut milk and bring to the boil again. If necessary, add a little more broth. Finally add the prawns and let them steep.
3. Garnish with parsley.