Pumpkin Soup with Shrimp in Pots, Under Puff Pastry Lids
Soups • World
Description
Pumpkin soup with shrimp in pots, under puff pastry lids
Ingredients
- Pumpkin 20 oz
- Chicken Broth 0 qt
- Cream 5 fl oz
- Butter 5 oz
- Leek 2 stalks
- Shrimp 10 oz
- Toasted Sesame ½ teaspoon
- Salt to taste
- Whole egg 1 piece
- Puff Pastry 15 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Thaw the dough and let it rise slightly in a warm place.
Step 2
Cut the pumpkin into small pieces, season with salt, pepper, and add sugar and a piece of butter.
Step 3
Bake the pumpkin in the oven or microwave until tender (I bake it in the microwave for 12 minutes at full power).
Step 4
Drop the shrimp into boiling water for 2–3 minutes, then peel them from the heads, shells, and intestinal veins, and cut into pieces.
Step 5
Slice the leek into thin rings.
Step 6
In a skillet, heat the butter and sauté the leek for 5 minutes, stirring.
Step 7
Then add the shrimp and cook for another minute, stirring.
Step 8
In a suitable pot, place the cooked pumpkin, pour in the broth, and bring to a boil.
Step 9
Season with salt to taste, let it cool slightly, and blend into a puree with a blender.
Step 10
Return the soup to the heat, add the cream, bring to a boil, but do not boil.
Step 11
For the lids, roll out the dough not too thinly. Cut out 2 circles slightly larger in diameter than the tops of the pots.
Step 12
Place the leek and shrimp mixture in the pots and pour in the soup.
Step 13
Beat the yolk and brush it on the edges of the pots.
Step 14
Cover the pots with the dough circles, pressing the edges well.
Step 15
Brush the lids with the remaining yolk and sprinkle with sesame seeds.
Step 16
Place in the oven preheated to 390°F.
Step 17
Bake until the dough is ready, about 20 minutes.
Step 18
Serve the soup in the pots. Dip the lids into the soup and enjoy!
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