Pumpkin soup with shrimps and stracciatella
4 servings
80 minutes
The recipe was shared with us by German Vladimirov, chef of the restaurant Kislovsky Taste & Place.
1
Wash the pumpkin and carrot, peel them and remove the seeds.
- Pumpkin: 500 g
- Carrot: 150 g
- Onion: 150 g
2
Cut the vegetables into cubes, add salt, sugar, and drizzle with vegetable oil.
- Salt: to taste
- Sugar: 10 g
- Vegetable oil: to taste
3
Wrap in foil and bake in the oven at 180 degrees for 40-50 minutes.
4
Peel the onion, dice it, and fry in vegetable oil over medium heat.
- Onion: 150 g
- Vegetable oil: to taste
5
Transfer the onion, roasted pumpkin with carrots to the pot and add chicken broth.
- Onion: 150 g
- Pumpkin: 500 g
- Carrot: 150 g
- Chicken broth: 300 ml
6
Bring to a boil and cook for 15 minutes.
7
Remove from heat and blend the contents of the pot with a blender.
8
Add cream and blend lightly again.
- Whipping cream 33%: 200 ml
9
Fry the shrimp in vegetable oil on both sides.
- Shrimp: 120 g
- Vegetable oil: to taste
10
Pour soup into a deep plate, top with shrimp, sprinkle with pumpkin seeds, and add stracciatella.
- Shrimp: 120 g
- Pumpkin seeds: 10 g
- Stracciatella cheese: 120 g
11
To serve.