Pumpkin cream soup with coconut milk and shrimp
2 servings
60 minutes
Pumpkin cream soup with coconut milk and shrimp is an exquisite dish that combines the sweetness of roasted pumpkin, the tenderness of coconut milk, and the spiciness of sautéed shrimp. Its roots can be traced back to Asian cuisine, where coconut milk is often used to create delicate textures and deep flavors. Light yet rich, this soup has a velvety consistency and a delicate aroma that unfolds thanks to spices and garlic. The shrimp add a marine note and refined saltiness, making each spoonful truly harmonious. This soup is perfect for cozy home evenings as well as festive dinners. It can be served with herbs and slices of crispy bread to highlight its multifaceted taste.
1
Peel the pumpkin and onion, cut into 2-3 cm cubes. Place in a baking dish, drizzle with olive oil, and bake for 30 minutes at 180 degrees.
- Pumpkin: 500 g
- Onion: 2 pieces
2
Clean the shrimp, fry in oil with garlic, salt, and pepper (and hot pepper if making spicy) for 2-3 minutes on each side, then set aside.
- Shrimps: 250 g
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
- Chili pepper: to taste
3
Blend the pumpkin with onion and half of the coconut milk, adding the remaining coconut milk until the desired consistency is reached. It should result in a not too runny cream soup.
- Pumpkin: 500 g
- Onion: 2 pieces
- Coconut milk: 450 ml
4
Add shrimp to the soup (leave some for serving), season with salt and pepper, heat everything together, turn off as soon as it boils.
- Shrimps: 250 g
- Salt: to taste
- Ground black pepper: to taste