Spicy New Year's Pumpkin Soup with Shrimp
10 servings
45 minutes
Spicy New Year's pumpkin soup with shrimp is an elegant and aromatic dish that combines warm notes of winter spices with the freshness of seafood. The pumpkin gives the soup a rich creamy texture, while coconut milk enriches the flavor with soft sweetness. Chili pepper adds spiciness, contrasting with the tenderness of the shrimp. Lemongrass brings citrus freshness, giving the dish an exotic depth. This soup is perfect for festive winter evenings, creating an atmosphere of coziness and sophistication. It can be served as a standalone dish or as a refined appetizer before the main course. A garnish of chives and cilantro completes the harmony of flavors, making each spoonful rich and unforgettable.
1
In a large skillet, heat vegetable oil with 1/2 tablespoon of salt and a little pepper. Add the cleaned and finely chopped leek stems, diced potatoes, and sauté, stirring constantly, over medium heat for about 5 minutes. Then add minced garlic and diced pumpkin and tomato. Continue to sauté for 10 minutes until the vegetables are golden.
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Leek: 4 pieces
- Potato: 3 pieces
- Garlic: 3 cloves
- Pumpkin Squash: 2 pieces
- Tomatoes: 1 piece
2
Pour coconut milk and 1 liter of water (or enough to cover all contents completely) into a saucepan. Crush the lemongrass and add it to the soup. Bring to a boil and simmer for 20 minutes until the pumpkin is well softened. Remove the lemongrass.
- Coconut milk: 800 ml
- Lemon grass: 3 pieces
3
Use a hand blender to puree the soup. Return the saucepan to the heat and warm it up again. Pour the soup into bowls.
4
In a separate bowl, mix chopped chili with boiled and peeled shrimp, chopped chives, and chopped cilantro leaves. Place portions of shrimp with chili and herbs in the center of each plate.
- Chili pepper: 2 pieces
- Peeled boiled shrimps: 300 g
- Chives: 10 g
- Coriander leaves: 1 tablespoon