Pumpkin Soup with Shrimps and Coconut Milk Recipe

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

• 600-700 g pumpkin
• 4 cm fresh ginger root
• 3 cloves of garlic
• 2 large onions
• 0.5 teaspoon curry powder
• 1 liter of drinking water
• 12-16 large peeled raw shrimps
• 1 can (400 g) coconut milk
• olive oil
• salt
• freshly ground black pepper
• cilantro leaves for serving

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.