Pumpkin cream soup with cream, shrimp and ginger
4 servings
90 minutes
Pumpkin cream soup with cream, shrimp, and ginger is an exquisite dish of Pan-Asian cuisine that combines the tenderness of pumpkin, the spiciness of ginger, and the velvetiness of cream. Its roots can be found in traditional Asian recipes that value the balance of flavors and textures. The soup has a rich sweet-spicy aroma with light marine notes from the shrimp. Pumpkin gives the dish natural thickness while cream adds softness and delicacy. Ginger adds zest and a warming effect. This soup is perfect for cozy autumn evenings and pairs well with crunchy croutons and fresh herbs. It not only warms but also provides refined gastronomic pleasure. This dish can be served as a standalone treat or as an elegant appetizer to a main course.
1
Peel and chop all vegetables: cut the pumpkin into sticks about 1.5 cm, and the other vegetables not too finely.
- Pumpkin: 800 g
- Carrot: 100 g
- Onion: 1 piece
2
Heat oil in a pan and add the carrot. Fry on medium heat.
- Carrot: 100 g
3
When the carrot is slightly browned, add the onion.
- Onion: 1 piece
4
When the onion softens slightly, add the pumpkin and garlic. Fry for 10 minutes over medium heat until the pumpkin is browned.
- Pumpkin: 800 g
- Garlic: 2 cloves
5
Then transfer all the vegetables from the pan to a pot, pour in boiling water, add salt to taste, add nutmeg, and cook covered until the pumpkin is soft (about another 10 minutes).
- Water: 500 ml
- Salt: to taste
- Nutmeg: 1 teaspoon
6
When the pumpkin softens, remove the pot from the heat. Pour the broth into another container. Add ginger to the mixture and blend it into a puree, gradually adding the broth while ensuring the soup is not too runny.
- Ground ginger: 2 teaspoons
7
Add cream, blend the puree again, then heat the soup on the stove.
- Cream 20% fat: 100 ml
8
Serve with croutons, 5 shrimp per serving, and chopped cilantro or other favorite greens.
- Croutons: 200 g
- Peeled shrimp: 20 pieces
- Fresh cilantro (coriander): 4 sprigs