Summary

Ingredients

• 800 g pumpkin meat
• 3 onion (s)
• 2 cloves garlic
• 1 tablespoon oil
• 400 ml vegetable stock
• 400 ml coconut milk (can)
• 1 can saffron
• 0.5 teaspoon ½ cayenne pepper
• 500 g tomato (s)
• 8 prawn (s), frozen, precooked
• salt
• 2 tablespoon desiccated coconut
• 2 tablespoon coriander, chopped
• sugar
• nutmeg

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Instructions

1. Divide the pumpkin into wedges, clean and peel. Cut the pumpkin flesh into not too large cubes. Peel and chop onions and garlic and sauté in hot oil. Sweat the pumpkin briefly. Deglaze with broth.
2. Add coconut milk, saffron, nutmeg, and cayenne pepper. Bring everything to the boil and simmer for another 20-30 minutes, until the pumpkin is very soft.
3. In the meantime, scald, peel, core and dice tomatoes. Rinse the shrimp, remove the black intestines and pat dry. Puree the soup. Add salt and sugar to taste. Heat the tomatoes and prawns in it. Distribute on plates and garnish with desiccated coconut and coriander.
4. Baguette goes well with it.