spicy pumpkin soup

for 4 persons

250 gr Hokkaido pumpkin
1 shallot
20 gr fresh ginger
1 / 2 small red chili pepper
2 tablespoons olive oil
1 tablespoon curry powder
400 ml vegetable broth
250 ml coconut milk
2 tablespoons half-stiffly whipped cream
4 shrimp or scallops

Clean Pumpkin, shallot, ginger and chilli pepper and chop finely. Sauté in olive oil. Sprinkle with curry. Pour in the broth and coconut milk. Cook for 25 minutes.
During the last 5 minutes to warm a little butter with ginger and fry the scallops or shrimp.
Blend Soup and fold in cream. Serve with scallops or shrimp.
Yummy 🙂

spicy pumpkin soup

One thought on “spicy pumpkin soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s