Pumpkin Soup with Shrimp, Pesto, and White Wine
Soups • Argentinian
Description
A good choice for this recipe is white Sauvignon, especially from California.
Ingredients
- Pumpkin 20 oz
- Dry White Wine 10 fl oz
- Chicken Broth 15 fl oz
- Basil 0 oz
- Pistachios 0 oz
- Shrimp 12 pieces
- Garlic 4 cloves
- Olive Oil 5 fl oz
- Vegetable Oil 0 fl oz
- Spanish onions ½ heads
- Salt to taste
- Ground Black Pepper to taste
- Coconut Milk 5 fl oz
Step-by-Step Guide
Step 1
In vegetable oil, sauté the finely chopped onion until soft. Add diced pumpkin and cook them together with the onion, stirring, for five to seven minutes. Then pour in wine and vegetable broth, wait for the soup to come to a boil, and simmer it on low heat for fifteen minutes.
Step 2
Add coconut milk and peeled shrimp to the soup, season with salt and pepper, and cook for another three minutes. In the meantime, make a pesto sauce in a blender using basil, garlic, olive oil, and pine nuts.
Step 3
Remove the soup from the heat, stir in the pesto, and serve.
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