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🍽️ Creamy Ginger Pumpkin Soup with Shrimp

415 kcal · 30 min · 4 servings

Ingredients

• 30 g Ginger (1 piece)
• 1 small garlic clove
• 1 small onion
• 125 g Butternut squash (0.25 Butternut squash)
• 100 g Carrots (1 carrot)
• 1 tbsp rapeseed oil
• 1 tsp curry powder
• 400 ml poultry broth (or vegetable broth)
• 160 g Shrimp (peeled and deveined, 4 shrimp)
• Salt
• 100 ml coconut milk
• 3 sprigs Basil

Instructions

1. 1. Peel the ginger, the garlic, and the onion.
2. 2. Finely chop the ginger, the garlic, and the onion.
3. 3. Peel the pumpkin and the carrot.
4. 4. Cut the pumpkin and the carrot into very thin strips.
5. 5. Heat the oil in a pot.
6. 6. Sauté the onion, the garlic, and the ginger in the hot oil for 1 minute until translucent.
7. 7. Sprinkle the mixture with the curry powder.
8. 8. Stir in the broth.
9. 9. Bring the soup to a boil.
10. 10. Let the soup simmer for 10 minutes over low heat.
11. 11. Puree the soup to your liking until creamy.
12. 12. Add the carrot and pumpkin strips to the soup.
13. 13. Cook the vegetables for another 8 to 10 minutes.
14. 14. Rinse the shrimp under running water.
15. 15. Season the shrimp with salt.
16. 16. Add the coconut milk to the soup.
17. 17. Add the shrimp to the soup.
18. 18. Let everything cook for another 3 minutes.
19. 19. Wash the basil.
20. 20. Shake the basil dry.
21. 21. Pluck the basil leaves from the stems.
22. 22. Cut the basil leaves into very fine strips.
23. 23. Serve the finished soup in bowls.
24. 24. Sprinkle the soup with the basil strips.

Nutrition per serving

• kcal: 415
• Protein: 29 g · Fett/Fat: 27 g · Carbs: 13 g