Coconut Shrimp Pumpkin Soup

BACK

Delicious pumpkin soup with a tropical touch. Bring sunshine to the winter

Ingredients

1 liter of good quality chicken stock

500 grams of cubed pumpkin. Cook till soft in the stock and then mash through a very fine siefe to ensure this is extra fine

1-2 bulb of roasted garlic. Roast this wrapped in silver foil for 30 minutes at 180 degrees Celcius. Once cooled press out the garlic and press through the fine siefe and ad to taste (Is sweeter than normal garlic)

3 carrots cleaned and roughly chopped

salt and pepper to taste

250 Ml coconut milk

juice of 2 limes

medium size shrimp fried in garlic and oil

20 grams of cilantro

Optional: dash of chili

Preparation

1Cook the stock with the carrot, pumpkin untill very soft. Filter the stock and drain the pumpkin. Use a food porcessor to puree the pumpkin and then process it through a fine siefe.

2Add the oven grilled garlic to taste (3 - 4 cloves of roasted garlic pureed finely

3Add more stock if needed to ensure a smooth soup

4Add at the last minute the coconut milk and do not heat strongly to avoid killing the coconut flavor.

5Add seasoning to taste. Serve with quick fried garlic shrimp and a dash of coconut milk, coriander and lime juice.