Autumn pumpkin soup with shrimp and coconut milk
4 servings
90 minutes
Autumn pumpkin soup with shrimp and coconut milk is a harmony of flavors from Pan-Asian cuisine. The velvety texture of pumpkin puree combines with the tenderness of coconut milk, while shrimp adds an exquisite seafood note. Curry gives the dish an Eastern spice, and garlic and ginger add a light zest. This soup is a warm treat for cool autumn evenings, warming and filling with coziness. Its roots lie in the traditions of Asian cuisine, where pumpkin and coconut milk are widely used in recipes. Serving with croutons adds a pleasant contrast of textures. It is suitable for both everyday meals and special occasions when you want to impress guests with exotic flavors.
1
Cut the pumpkin into five pieces, remove the seeds, and peel it. Place in a pot with cold water and put on the fire until cooked.
- Summer squash: 400 g
2
Remove the pumpkin, drain the water separately, as it will be needed later. Place small portions in the blender and add a bit of the remaining pumpkin broth to keep the soup sufficiently liquid. Blend all parts of the pumpkin until fully pureed.
- Summer squash: 400 g
3
Add coconut milk and chopped boiled shrimp.
- Coconut milk: 90 ml
- Small peeled cooked shrimp: 100 g
4
Crush garlic into the soup, grate ginger, and add it to the soup.
- Garlic: 2 heads
- Ginger: to taste
5
Add salt, pepper, and 2 tablespoons of curry to taste.
- Salt: to taste
- Ground black pepper: to taste
- Curry powder: 2 tablespoons
6
It can be served separately with croutons.
