When your family soup-borscht is bored, and your soul requires something exotic, prepare pumpkin soup with shrimp and coconut milk according to our recipe. This dish will especially appeal to all lovers of Asian cuisine: its taste is very spicy, piquant, rich. And in general, if you still didn’t know that pumpkin goes well with shrimp, it’s time to make sure of it! Moreover, the dish is prepared quite simply and not too long. And pumpkin soup with shrimp and coconut milk has excellent warming properties, so it is ideal for lunch during the cold season.

Summary

Ingredients

• 600-700 g pumpkin
• 4 cm fresh ginger root
• 3 cloves of garlic
• 2 large onions
• 0.5 teaspoon curry powder
• 1 liter of drinking water
• 12-16 large peeled raw shrimps
• 1 can (400 g) coconut milk
• olive oil
• salt
• freshly ground black pepper
• cilantro leaves for serving

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Instructions

1. Peel the soup pumpkin and cut it into medium chunks. Place on a baking sheet lined with parchment, salt, and pepper, sprinkle with olive oil and bake in an oven preheated to 200 ° C until soft, 20-25 min.
2. Peel and finely chop fresh ginger root and garlic cloves. Set aside about 1 teaspoon in a small bowl. this mixture and leave until use.
3. In a large thick-bottomed soup pot, heat the olive oil, add the chopped onion, and fry until soft, 5 minutes. Add the bulk of the ginger and garlic and cook for 2 minutes.
4. Add curry powder, stir, after 30 sec. pour in water. Bring the soup to a boil over high heat, then add the baked pumpkin, cook for 7-10 minutes.
5. At the same time, heat a little oil in a frying pan, put the shrimp and the set-aside ginger with garlic, salt, and pepper, fry on both sides until tender, 3 minutes.
6. Whisk the pumpkin soup with a blender, pour in the coconut milk, salt, and pepper, and heat to a boil. Pour the soup into bowls with shrimp and cilantro leaves in each bowl, serve immediately.