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 🙂