Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. The soup is calculated as the main meal; if it is used as a starter, reduce the ingredients accordingly.