Summary

Ingredients

• 1 medium pumpkin (se), (nutmeg pumpkin)
• 30 g iner
• 250 ml coconut milk
• 5 sticks lemongrass
• 4 king prawns
• 200 g soup veetables
• 500 ml vegetable stock
• 1 dash balsamic vinegar, white
• 125 ml white wine
• salt and pepper
• Cayenne pepper
• Lemon juice
• oil

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Instructions

1. Roughly dice the soup vegetables and sauté them in neutral oil (e.g. rapeseed oil) until colorless. Peel the pumpkin, chop it roughly and add it to the vegetables. After 2 to 3 minutes, deglaze with the vinegar and add the white wine. Heat the vegetable stock, pour it into the saucepan and cook for 20 to 25 minutes, until the vegetables and pumpkin are soft. Then puree with a hand blender. Chop the ginger and a lemongrass stick and let it steep in the soup for 5 to 10 minutes over a low heat. Strain the soup through a sieve and season with salt and pepper.
2. Slightly heat the coconut milk in a small saucepan and froth up using the blender.
3. Season the prawns with cayenne pepper, lemon juice and salt and fry on both sides for 1 to 2 minutes.
4. Arrange the hot soup in plates and pour the coconut foam on top like you would with a milk coffee. Skewer the prawns on lemongrass and garnish the soup with them.