Pumpkin soup puree and scrambled with shrimp
1 serving
90 minutes
Pumpkin puree soup with scrambled eggs and shrimp is a delicate and aromatic dish that combines the velvety texture of pumpkin soup with the lightness of egg scramble and the marine notes of shrimp. Spanish cuisine is known for its gastronomic experiments, and this recipe is a great example of refined simplicity. The creamy soup enriched with chicken broth and cream gains a rich flavor with a slight sweetness from the pumpkin and potato. The egg and shrimp scramble adds textural contrast to the dish, while green onions and fried onions provide savory notes. This dish is perfect for a cozy family dinner or a stylish gastronomic evening where comfort food meets refined taste.
1
Mix pumpkin puree, chicken broth, cream, boiled potatoes, and onion. Blend until frothy.
- Pumpkin puree: 200 g
- Chicken broth: 100 ml
- Whipping cream 33%: 50 ml
- Potato: 30 g
- Onion: 60 g
2
Fry a scramble of chicken eggs and shrimp separately in a pan.
- Chicken egg: 1 piece
- Shrimp: 5 g
3
Pour the soup into a deep plate, place the scrambled eggs and shrimp in the center. Garnish with fried onions, green onions, and cilantro oil.
- Fried onions (crispy onions): 2 g
- Spring onion: 2 g
- Vegetable oil: 2 ml
