Pumpkin Soup with Shrimp and Stracciatella
Soups • European
Description
This recipe was shared with us by John Smith, a chef at a popular American restaurant.
Ingredients
- Pumpkin 20 oz
- Onion 5 oz
- Carrot 5 oz
- Chicken Broth 10 fl oz
- Sugar 0 oz
- Salt to taste
- Vegetable Oil to taste
- 33% Cream 5 fl oz
- Shrimp 5 oz
- Pumpkin seed oil 0 oz
- Stracchino cheese 5 oz
Step-by-Step Guide
Step 1
Wash the pumpkin and carrot, peel them, and remove the seeds.
Step 2
Cut the vegetables into cubes, add salt, sugar, and drizzle with vegetable oil.
Step 3
Wrap in foil and bake in the oven at 355°F for 40–50 minutes.
Step 4
Peel the onion, chop it into cubes, and sauté in vegetable oil over medium heat.
Step 5
Transfer the onion to a pot, add the baked pumpkin and carrot, and pour in the chicken broth.
Step 6
Bring to a boil and cook for 15 minutes.
Step 7
Remove from heat and blend the contents of the pot with an immersion blender.
Step 8
Add the cream and blend again lightly.
Step 9
Sauté the shrimp in vegetable oil on both sides.
Step 10
Pour the soup into a deep plate, top with shrimp, sprinkle with pumpkin seeds, and add stracciatella.
Step 11
Serve.
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