Pumpkin Soup with Shrimp
Soups • European
Description
This recipe was shared with us by Sarah Johnson, creator of The Cozy Kitchen.
Ingredients
- Cream 5 fl oz
- Freshly squeezed orange juice 0 fl oz
- Shrimp 5 oz
- Vegetable Oil 0 fl oz
- Salt 0 oz
- Ground Black Pepper 0 oz
- Pumpkin seed oil 0 oz
- Truffle Oil 0 fl oz
- Basil 0 oz
- Chicken Broth 10 fl oz
- Pumpkin 0 lbs
- Freshly squeezed orange juice 0 fl oz
- Honey 0 oz
- Thyme 0 oz
- Sage 0 oz
Step-by-Step Guide
Step 1
Roast the pumpkin until fully cooked for 25 minutes in the oven at 180–390°F, covering it with foil to prevent burning.
Step 2
Check for doneness with a wooden skewer: the pumpkin should be completely soft.
Step 3
Peel the pumpkin and combine it with all the ingredients (vegetable oil — 13 ml, salt — 1.5 g, lime juice — 8 ml, honey — 8 g, thyme — 1 g, sage — 2 g) and chicken broth.
Step 4
Simmer for 5 minutes.
Step 5
Puree with a blender.
Step 6
Sauté the shrimp in vegetable oil (40 ml) with added salt (16 g) and pepper for about 2 minutes, cutting them in half lengthwise beforehand.
Step 7
Reheat the soup before serving.
Step 8
Add cream, orange juice, sautéed shrimp, and salt to taste.
Step 9
Ladle into a bowl.
Step 10
Garnish the soup with pumpkin seeds (previously roasted), drizzle with truffle oil, and decorate with basil leaves.
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