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🍽️ Creamy Pumpkin Soup with Sautéed Shrimp

232 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 30 g ginger (whole piece)
• 800 g Hokkaido pumpkin
• 4 tbsp rapeseed oil (40 ml each)
• 0.75 l vegetable broth
• salt
• pepper
• 2 tsp turmeric
• 1 pinch nutmeg
• 0.5 tsp cinnamon
• 1 garlic clove
• 250 g shrimp (ready for cooking, with tail piece)
• 1 tbsp lime juice
• 400 g coconut milk (unsweetened, can)

Instructions

1. 1. Peel the onion and chop it finely.
2. 2. Peel the ginger and grate it finely.
3. 3. Wash the pumpkin, cut it in half, and remove the seeds.
4. 4. Cut the pumpkin flesh into small cubes.
5. 5. Heat 2 tablespoons of oil in a pot.
6. 6. Sauté the onion and ginger over medium heat for 2 minutes until translucent.
7. 7. Add the pumpkin cubes and sauté for another 2 minutes.
8. 8. Pour the broth into the pot.
9. 9. Season the soup with salt, pepper, turmeric, nutmeg, and cinnamon.
10. 10. Press the garlic clove directly into the soup.
11. 11. Let everything simmer on low heat for 20 minutes.
12. 12. Wash the shrimp and pat them dry.
13. 13. Season the shrimp with salt and pepper.
14. 14. Drizzle the shrimp with lime juice.
15. 15. Heat the remaining oil in a frying pan.
16. 16. Sauté the shrimp over medium heat for about 5 minutes on each side.
17. 17. Remove about one large ladleful of pumpkin pieces from the soup and set them aside.
18. 18. Puree the rest of the soup with a hand blender.
19. 19. Stir in the coconut milk and the reserved pumpkin pieces.
20. 20. Bring the soup back to a boil.
21. 21. Adjust the seasoning with salt and pepper.
22. 22. Serve the finished pumpkin soup with the sautéed shrimp.

Nutrition per serving

• kcal: 232
• Protein: 12 g · Fett/Fat: 16 g · Carbs: 11 g