PUMPKIN SOUP WITH SHRIMP

The perfect combination

A bowl of pumpkin soup topped with seeds and bacon bits is served beside a glass of beer.

Ingredients for 4 people:

  • 1 (800g) muscat pumpkin
  • 1 onion
  • 1 garlic clove
  • 2 carrots
  • 1 potato
  • 75 g cream
  • north sea shrimps
  • salt, pepper, crème fraiche, a little dill, horseradish or chilli flakes if desired

Preparation:

  1. Peel and core the Muscat pumpkin and cut into pieces (in total you need 800 g).
  2. Peel and roughly chop an onion and a clove of garlic.
  3. Peel, wash and cube two carrots and a potato.
  4. Sauté the pumpkin, carrots, potatoes, onion and garlic in oil and douse with 750 ml stock. Cook for approx. 20 minutes at a medium heat.
  5. Puree the soup, stir in 75 g cream and season with salt and pepper.
  6. Garnish with a mixture of crème fraiche and cream (2:1), a few cooked North Sea shrimps, roasted pumpkin seeds and a little dill.
  7. If you like it hot, you can add a bit of grated horseradish or a few chilli flakes. Bon appétit!
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