Nutrition facts
Quick price-per-kg calculator
Pumpkin and Coconut Cream Soup with Shrimp and Ginger
A vibrant and comforting cream soup with a silky texture, where sweet pumpkin blends harmoniously with spicy ginger, shrimp, and coconut milk.
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
Quick price-per-kg calculator
Method
Peel the pumpkin and cut it into cubes. Finely chop the onion and garlic.
Heat olive oil in a pot, and sauté the onion and garlic until translucent. Add the ginger and stir.
Add the pumpkin and pour in the broth. Bring to a boil, reduce the heat, and simmer for 15–20 minutes until the pumpkin is tender.
Remove from heat, let it cool slightly, and blend until smooth.
Return the soup to the pot, pour in the coconut milk, and warm over low heat for 3–4 minutes (do not boil). Season with salt and pepper.
In a separate skillet, quickly sear the shrimp (1–2 minutes per side) until pink.
Ladle the soup into bowls and place the shrimp in the center. Garnish with coconut flakes or cilantro.
Comments
Log in to leave a comment.
No comments yet. Be the first!