Pumpkin Soup with Shrimps and Coconut Milk Recipe

soups 1566 Last Update: May 07, 2021 Created: Jan 15, 2018 1 0 0
Pumpkin Soup with Shrimps and Coconut Milk Recipe Pumpkin Soup with Shrimps and Coconut Milk Recipe Pumpkin Soup with Shrimps and Coconut Milk Recipe
  • Serves: 7 People
  • Prepare Time: 50 min
  • Cooking Time: 20 min
  • Calories: 632
  • Difficulty: Hard
Print

Pumpkin Soup with Shrimps and Coconut Milk. This dish will especially appeal to all lovers of Asian cuisine: its taste is very spicy, piquant, rich.Curry powder and chicken broth will surely add flavor and aroma to an already fantastic fall soup. Serve it in a hollowed out pumpkin for company or for fun. Spoil someone or yourself

Ingredients

Directions

  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.

Pumpkin Soup with Shrimps and Coconut Milk Recipe



  • Serves: 7 People
  • Prepare Time: 50 min
  • Cooking Time: 20 min
  • Calories: 632
  • Difficulty: Hard

Pumpkin Soup with Shrimps and Coconut Milk. This dish will especially appeal to all lovers of Asian cuisine: its taste is very spicy, piquant, rich.Curry powder and chicken broth will surely add flavor and aroma to an already fantastic fall soup. Serve it in a hollowed out pumpkin for company or for fun. Spoil someone or yourself

Ingredients

Directions

  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.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.