Pumpkin Soup with Shrimp and Bulgur
Soups • World
Description
Pumpkin soup with shrimp and bulgur
Ingredients
- Pumpkin ½ piece
- Thyme 2 bunches
- Carrot 2 pieces
- Onion 2 pieces
- Honey 2 tablespoons
- Chicken Broth 0 qt
- Bulgur 1 tablespoon
- Cream 22% ½ cup
- Fresh basil leaves to taste
- Coconut Milk 2 tablespoons
- Mild Chili Spice ⅓ piece
- Garlic ½ head
- Dry White Wine 7 tablespoons
- Sugar 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Shrimp 2 pieces
Step-by-Step Guide
Step 1
Peel and cut half of the pumpkin into large pieces (about 5 x 5 cm). Place the pumpkin in a deep ovenproof dish, drizzle with wine, and sprinkle with sugar, salt, and pepper. Top with 2 sprigs of fresh thyme tied together. Pour in the honey. Peel half a head of garlic, crush the cloves, and add them to the pumpkin. Cover the tray with foil and place it in an oven preheated to 130–300°F for 40 minutes.
Step 2
While the pumpkin is cooking, wash, peel, and cut the carrot and onion into strips. Sauté the carrot and onion in olive oil in a pot until the onion turns golden and the carrot takes on a brighter color. Then transfer the roasted pumpkin and other vegetables to the pot. Pour chicken broth into the pot. Bring to a boil. Add the cream to the boiling broth.
Step 3
While the broth is boiling, cook the bulgur in water at a ratio of 1 to 2 for 20 minutes over low heat.
Step 4
When the broth has boiled, blend the contents of the pot with a blender.
Step 5
Cut the shrimp in half and quickly sauté them in a hot pan with coconut milk and chili pepper.
Step 6
Serve the soup in bowls. Top with spinach leaves, bulgur, and shrimp. Serve immediately.
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