Pumpkin Cream Soup with Shrimp
Soups • Mediterranean
Description
Pumpkin cream soup with shrimp
Ingredients
- Pumpkin ½ pieces
- Cream 22% 5 fl oz
- Salt to taste
- Tiger shrimp in brine 10 pieces
- Garlic 3 cloves
- Ground Black Pepper to taste
- Butter 0 oz
- Herbs to taste
Step-by-Step Guide
Step 1
Cut the pumpkin into 2x2 cm pieces. Boil until soft, then add herbs and garlic. Once the pumpkin is cooked, puree it (I use an immersion blender — it's faster and more efficient), then add cream and simmer on low heat for a few minutes.
Step 2
At this point, sauté the shrimp in butter with garlic for just a few minutes, until the shrimp turn pink and develop a slight golden color.
Step 3
Place the shrimp in a bowl and pour the soup over them.
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