Pumpkin cream soup with shrimps

6 servings

60 minutes

Pumpkin cream soup with shrimp is an elegant combination of sweet pumpkin and tender tiger shrimp, enlivened with cream, garlic, and fresh herbs. This recipe is inspired by Mediterranean cuisine, where the balance of flavors and textures is valued. The velvety consistency of the soup and juicy, slightly browned shrimp create a harmonious dish perfect for a cozy family dinner or a romantic evening. Its delicate sweetness enriched with creamy softness is highlighted by the spicy notes of garlic and pepper. This soup not only warms and comforts but also delights with its presentation. It pairs wonderfully with crispy toasts or a glass of white wine, enhancing the atmosphere of Mediterranean enjoyment.

Energy value per serving

• Calories: 312.6
• Proteins: 19.5g
• Fats: 15.2g
• Carbohydrates: 34.6g

Ingredients

• Pumpkin: 0.5 pc
• Cream 20%: 200 ml
• Salt: to taste
• Tiger prawns: 10 pc
• Garlic: 3 clove
• Ground black pepper: to taste
• Butter: 50 g
• Green: to taste

Cooking steps

1. Cut the pumpkin into 2x2 cm pieces. Boil until soft, add herbs and garlic. Once the pumpkin is ready, puree it (I use a hand blender for speed and efficiency), add cream, and simmer on low heat for a few minutes.

   Required ingredients:

   • Pumpkin: 0.5 piece
   • Green:  to taste
   • Garlic: 3 cloves
   • Cream 20%: 200 ml

2. At this moment, we fry the shrimp in butter with garlic for just a few minutes until they turn pink and get a slight blush.

   Required ingredients:

   • Butter: 50 g
   • Garlic: 3 cloves
   • Tiger prawns: 10 pieces

3. Place the shrimp in a plate and pour the soup on top.

   Required ingredients:

   • Tiger prawns: 10 pieces