Coconut Shrimp Pumpkin SoupPrint This
- Whole Pumpkin
- 250 ml Coconut Milk
- 200 gr Shrimps
- Small Piece of Ginger
- 1 Medium Onion
- 2 Tablespoon of Olive oil
- 500 ml Vegetable Broth
- Salt and pepper
Cut the pumpkin into pieces (they don’t need to be small) and in olive oil on a pot fried them with the onions for 5 minutes. Add the vegetable broth, cover the pot and cook until pumpkin is soft.
In a pan add one tablespoon olive oil and fried the shrimp until gold.
In a food processor or blender add the cooked pumpkin, the ginger cut into pieces and mixed until everything is well blended. Stir back into the pot and add the coconut milk, salt and pepper.
Serve in soup bowls and add the shrimp in the centre. To decorate you can save a bit of coconut milk and spread around the soup.
Hello lovely readers. Finally checkin in again in this section. Before the pumpkin season is over I’d like to drop a pumpkin soup recipe with a bit of a twist in case you are not such a fan of pumpkin. I love pumpkin in all its forms as a pie, cake, bread, cookies and soup. Because some of the members in my household are not pumpkin lovers, I thought adding exotic ingredients like coconut milk and shrimps will make it more attractive and definitely yummier.
What a delicious, flavourful and tasty soup. Perfect for autumn season, but to be honest since it has an exotic asian thai taste, it’s suitable for every season of the year and very halloween appropriate by the way.
So let’s start shall we!