Cream soup with shrimp

Description

A hearty first course. This soup has an amazingly light and delicate texture. Its flavor is truly imaginative—on one hand, the piquancy of ginger and curry, on the other, the tenderness and aroma of pumpkin with coconut milk. Undoubtedly, the shrimp in this dish are the "cherry on top." Prepare this cream soup and it will surely surprise you and your family. Serve with chopped cilantro and croutons.

Instructions

1. 1

   Step 1

   Preheat the oven to 200 degrees. Cut the pumpkin into pieces, season with salt and pepper, drizzle with olive oil, and bake until tender, 20-25 minutes.

2. 2

   Step 2

   Peel the ginger root and garlic, then finely chop. Set aside 1 tsp of this mixture.

3. 3

   Step 3

   Pour olive oil into a saucepan, finely chop the onion and sauté for a few minutes, then add the main part of the ginger with garlic and cook for another 2 minutes.

4. 4

   Step 4

   Then add the curry and after 1 minute pour in 1 liter of water, bring to a boil, then add the cooked pumpkin and simmer for 10 minutes.

5. 5

   Step 5

   In a skillet, sauté the shrimp with the ginger mixture on both sides in olive oil for about 3 minutes.

6. 6

   Step 6

   Blend the ready soup with a blender, pour in the coconut milk, and bring to a boil again. Pour the soup into bowls and place shrimp into each.