Pumpkin cream soup with shrimps and herbs
2 servings
30 minutes
Pumpkin cream soup with shrimp and herbs is an exquisite dish of Pan-Asian cuisine that combines the sweet velvetiness of pumpkin with the rich marine flavor of shrimp. This culinary masterpiece, inspired by Asian traditions, impresses with its tenderness and depth of flavor. The addition of coconut milk gives the soup an exotic touch, while sriracha sauce adds a spicy kick that awakens the taste buds. A garnish of fresh green onions and cilantro highlights the dish's lightness and makes its aroma more expressive. Perfect for serving at both casual dinners and festive menus, this soup captivates with its sophistication and harmony. Warm and rich, it pairs wonderfully with fragrant rice or crispy baguettes, becoming a true gastronomic delight.
1
Boil the shrimp.
- King prawns: 14 pieces
2
Chop the vegetables.
3
Boil pumpkin and potatoes in prepared water until soft, then reduce heat, add coconut milk, and cook for another 10 minutes.
- Water: 400 ml
- Pumpkin: 400 g
- Potato: 200 g
- Coconut milk: 8 tablespoons
4
Fry garlic, leeks, and tomatoes in oil with added salt.
- Garlic: 2 cloves
- Leek: 1 piece
- Tomatoes: 200 g
- Vegetable oil: 4 tablespoons
- Salt: 1 teaspoon
5
Blend the garlic, leek, pumpkin, and potatoes together with the broth they were cooked in.
- Garlic: 2 cloves
- Leek: 1 piece
- Pumpkin: 400 g
- Potato: 200 g
6
Sauté the shrimp in the pan.
- King prawns: 14 pieces
7
Pour the soup into bowls, sprinkle with green onions and cilantro, drizzle with sriracha sauce, and garnish with shrimp.
- Spring onion: to taste
- Cilantro: 1 bunch
- Sriracha: to taste
- King prawns: 14 pieces
