Pumpkin soup with shrimps and stracciatella

4 servings

80 minutes

The recipe was shared with us by German Vladimirov, chef of the restaurant Kislovsky Taste & Place.

Energy value per serving

• Calories: 355.4
• Proteins: 14.3g
• Fats: 25.1g
• Carbohydrates: 21.8g

Ingredients

• Pumpkin: 500 g
• Onion: 150 g
• Carrot: 150 g
• Chicken broth: 300 ml
• Sugar: 10 g
• Salt: to taste
• Vegetable oil: to taste
• Cream 33%: 200 ml
• Shrimps: 120 g
• Pumpkin seeds: 10 g
• Stracciatella cheese: 120 g

Cooking steps

1. Wash the pumpkin and carrot, peel them and remove the seeds.

   Required ingredients:

   • Pumpkin: 500 g
   • Carrot: 150 g
   • Onion: 150 g

2. Cut the vegetables into cubes, add salt, sugar, and drizzle with vegetable oil.

   Required ingredients:

   • Salt:  to taste
   • Sugar: 10 g
   • Vegetable oil:  to taste

3. Wrap in foil and bake in the oven at 180 degrees for 40-50 minutes.

4. Peel the onion, dice it, and fry in vegetable oil over medium heat.

   Required ingredients:

   • Onion: 150 g
   • Vegetable oil:  to taste

5. Transfer the onion, roasted pumpkin with carrots to the pot and add chicken broth.

   Required ingredients:

   • Onion: 150 g
   • Pumpkin: 500 g
   • Carrot: 150 g
   • Chicken broth: 300 ml

6. Bring to a boil and cook for 15 minutes.

7. Remove from heat and blend the contents of the pot with a blender.

8. Add cream and blend lightly again.

   Required ingredients:

   • Cream 33%: 200 ml

9. Fry the shrimp in vegetable oil on both sides.

   Required ingredients:

   • Shrimps: 120 g
   • Vegetable oil:  to taste

10. Pour soup into a deep plate, top with shrimp, sprinkle with pumpkin seeds, and add stracciatella.

    Required ingredients:

    • Shrimps: 120 g
    • Pumpkin seeds: 10 g
    • Stracciatella cheese: 120 g

11. To serve.