Pumpkin soup with tiger prawns, parmesan and pumpkin seeds
2 servings
40 minutes
Pumpkin soup with tiger prawns, parmesan, and pumpkin seeds is a refined dish of European cuisine that combines the tenderness of baked pumpkin, the crunchy notes of parmesan, and the exquisite taste of seafood. Pumpkin baked with rosemary and thyme acquires a sweet, deep aroma that perfectly complements juicy tiger prawns marinated in olive oil and garlic. Ciabatta croutons with parmesan add a textural play, while pumpkin seeds provide a light nutty note. This soup not only warms and satisfies but also transforms an ordinary dinner into a culinary delight.
1
Peel the pumpkin and remove the seeds, cut into large pieces, add thyme, rosemary, and olive oil, wrap in foil, and bake for 20 minutes at 180 degrees, then blend (if the mixture is thick, it can be diluted with chicken broth or water for a softer and gentler taste).
- Pumpkin: 400 g
- Rosemary: 5 g
- Thyme: 2 pieces
- Olive oil: 2 tablespoons
2
Clean the shrimp, marinate in olive oil with garlic, salt, and pepper, then fry in olive oil.
- Tiger prawns: 6 pieces
- Garlic: 2 cloves
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Sprinkle pieces of ciabatta with parmesan and bake.
- Ciabatta: 2 pieces
- Parmesan cheese: 40 g
4
Place the shrimp, parmesan croutons, add slices of parmesan, sprinkle with pumpkin seeds and drizzle with olive oil.
- Tiger prawns: 6 pieces
- Parmesan cheese: 40 g
- Peeled pumpkin seeds: 1 tablespoon
- Olive oil: 2 tablespoons