Pumpkin Soup with Shrimp

Clean the onion.

Wash the fennel.

Chop fennel and onion into small pieces and sauté in butter.

Cut the pumpkin into cubes and add to the onion and fennel.

Add chicken broth and simmer on low heat until cooked.

In the process, add water, salt, and pepper to taste.

While the soup is being prepared, boil the shrimp for 2-3 minutes and fry them in a pan.

Remove the soup from heat and pour the contents of the pot into a blender.

Grind to a homogeneous mass.

Pour the soup into a deep plate, top with shrimp, and drizzle with pumpkin oil.

Garnish with pumpkin seeds, parsley, or dill.

Serve with ciabatta.