Cold pumpkin soup with warm shrimps
3 servings
30 minutes
Cold pumpkin soup with warm shrimp is a refined dish of Mediterranean cuisine, combining the tenderness of baked pumpkin with the citrus freshness of orange. The recipe's origins draw inspiration from Mediterranean gastronomic traditions where spices and vegetables play a key role. The flavor of the dish is a harmonious blend of sweet and spicy notes with a slight tanginess. Carrot puree adds depth, while warm shrimp create a contrast of textures. Garnishing with herbs makes the soup not only aesthetically pleasing but also adds freshness. It is perfect for summer days—refreshing and nourishing at the same time. This dish delights not only in taste but also impresses with its originality and balance of ingredients.
1
Peel the pumpkin, cut it into small cubes, and bake in the oven until done.
- Pumpkin: 1 piece
2
Mix pumpkin with orange juice and pulp (150 grams), blend with spices.
- Orange juice: 300 ml
- Oranges: 150 g
3
Boil the carrots, add salt, sugar, vinegar, oil, garlic, coriander, cardamom (it should taste like 'Korean carrots').
- Sugar: to taste
- Salt: to taste
- Vinegar: to taste
- Carrot puree: 40 g
4
Blend everything in the blender until smooth.
5
Pour the base into a plate, make a dumpling from carrot puree, and place it in the center.
6
Place warm boiled shrimp on the dumpling and garnish with greens.
- Green: 1 bunch