Summary

Ingredients

• 1 large pumpkin (se) (Hokkaido)
• 5 potato (s)
• 2 medium onion (s)
• 1 bunch soup greens (carrot, celery, leek)
• 1 clove garlic
• some curry
• salt and pepper
• Chilli flakes
• some balsamic vinegar (balsamic cream)
• plant cream
• 1 ¼ liter vegetable stock, instant (organic)
• 200 g salmon (smoked salmon)
• 8 large shrimp (frozen)

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Instructions

1. Peel and core the pumpkin and cut into small pieces. Peel and dice the potatoes, chop the onion and garlic into small pieces. Clean and chop the soup vegetables.
2. Let the plant cream get hot in a large saucepan, then add the pumpkin, onions, garlic, potatoes and the vegetables and sweat briefly while stirring. Pour in 1 liter of vegetable stock, season with curry, pepper, salt and chilli. Cook gently for 25 minutes, until everything is soft.
3. Puree the soup with the hand blender, adding the remaining vegetable stock to the desired consistency. Cut the smoked salmon into strips and add with the defrosted shrimp (without the shell).
4. Heat again and season again with the spices to taste. When serving, garnish the soup with a few dashes of balsamic cream.