Pumpkin Soup with Coconut Milk and Prawns
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se) (Hokkaido)
- 2 medium potato (s)
- 1 liter vegetable stock
- 1 packet coconut milk
- 2 teaspoon curry paste (red Thai curry paste)
- 1 piece (s) ginger, fresh
- 500 g shrimp (s)
- curry
- salt and pepper
- Lemongrass
- some chili powder
- 2 tablespoon sesame oil
- 1 tablespoon honey
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin washed but unpeeled and remove the seeds. Peel the potatoes. Then cut the vegetables into cubes and fry them briefly in 1 tablespoon of oil.
- Now add 1 teaspoon of the curry paste and mix with the vegetables. When the paste has spread out nicely, pour in the vegetable broth and cover and cook for approx. 15-20 minutes until soft.
- Peel the ginger and cut into small pieces or grate. While the soup is simmering, remove the intestines from the shrimp. Fry in 1 tablespoon oil and mix with the remaining curry paste (1 teaspoon) until the prawns are pink. Now season with honey and a little salt and pepper.
- Now puree the soup and add the coconut milk and ginger. Bring to the boil again and season with curry, salt, pepper, lemongrass and, if necessary, chili powder and possibly a little curry paste. The soup can have a bit of spiciness. First add the prawns to the soup in the plate.
- The soup is calculated as the main meal; if it is used as a starter, reduce the ingredients accordingly.
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