Pumpkin soup with shrimps
4 servings
60 minutes
Irina Khodzinskaya, the creator of MYST Bar & Restaurant, shared the recipe with us.
1
Bake the pumpkin at 180–200 degrees for 25 minutes, covering with foil to prevent burning.
2
Check readiness with a wooden skewer: the pumpkin should be completely soft.
3
Peel the pumpkin and combine it with all the ingredients (vegetable oil - 13 ml, salt - 1.5 g, lime juice - 8 ml, honey - 8 ml, thyme - 1 g, sage - 2 g) and chicken broth.
- Vegetable oil: 53 ml
- Salt: 18 g
- Freshly squeezed lime juice: 8 ml
- Honey: 8 g
- Thyme: 1 g
- Sage: 2 g
- Chicken broth: 250 ml
4
Boil for 5 minutes.
5
Puree with a blender (chop in a blender/with an immersion blender).
6
Fry the shrimp in vegetable oil (40 ml) with salt (16 g) and pepper for about 2 minutes, cutting them in half lengthwise beforehand.
- Vegetable oil: 53 ml
- Salt: 18 g
- Ground black pepper: 2 g
7
Heat the soup before serving.
8
Add cream, orange juice, fried shrimp, and salt.
- Cream: 120 ml
- Freshly squeezed orange juice: 40 ml
- Shrimp: 200 g
- Salt: 18 g
9
Put it on a plate.
10
Sprinkle the soup with roasted pumpkin seeds, drizzle with truffle oil, and decorate with basil leaves.
- Pumpkin seeds: 32 g
- Truffle oil: 16 ml
- Basil: 4 g
