Pumpkin soup with shrimps
4 servings
100 minutes
Pumpkin soup with shrimp is a refined dish of Spanish cuisine that embodies the harmony of sweet pumpkin and delicate sea aroma. Spaniards love to combine fresh seafood with seasonal vegetables, creating dishes that warm and delight. This soup is tender and velvety, with a hint of spicy thyme and garlic that enhances the sweetness of roasted pumpkin. The seafood adds rich flavor and texture, making it perfect for both a light lunch and a festive dinner. White wine adds a subtle acidity that balances the sweetness of the pumpkin. Basil adds freshness, completing the flavor composition. This soup pairs perfectly with crispy bread and a glass of dry white wine, creating a Mediterranean cozy atmosphere.
1
In a saucepan, sauté thyme, garlic, and all seafood for no more than 1 minute. Pour in white wine, let it evaporate, and add half of the fish broth.
- Thyme: 1 g
- Garlic: 2 g
- Mussels: 2 pieces
- Shrimp: 2 pieces
- Pike-perch (zander) fillet: 50 g
- Squid: 30 g
- White wine: 15 ml
- Fish stock: 100 l
2
Chop red onion and celery root finely and sauté in a pan. Roast pumpkin with thyme and blend it. Simmer for a few minutes with the remaining fish broth. Season to taste with spices. Add part of the chopped basil.
- Red onion: 10 g
- Celeriac: 10 g
- Pumpkin: 150 g
- Fish stock: 100 l
- Salt: 3 g
- Ground black pepper: 3 g
- Basil: 2 g
3
Transfer the seafood to a plate, pour in the broth, and garnish with basil.
- Mussels: 2 pieces
- Shrimp: 2 pieces
- Fish stock: 100 l
- Basil: 2 g
