Pumpkin Cream Soup With Shrimp is a very tasty and special recipe.
You can taste Pumpkin Cream Soup With Shrimp as a first course in the cold autumn evenings or as a delicious entrée of a seafood dinner or as a Party Food in single serving portions during a standing dinner.
Pumpkin Cream Soup With Shrimp is a simple but refined recipe that combines the vegetable garden flavor of the pumpkin with the sea flavor of the shrimp. Follow the recipe, the result is really great!
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Pumpkin Cream Soup With Shrimp Recipe
Ingredients
- 350 g (12,4 oz) – baked pumpkin pulp
- 150 g (5,3 oz) – boiled potatoes
- 1 – small onion
- 16 – shrimp
- a bit of paprika
- extra virgin olive oil
- extra virgin olive oil
- a few sprigs of rosemary
- salt and pepper
Directions
First of all, you have to bake the pumpkin in the oven. It takes from 40 to 60 minutes, depending on the amount and size of the pumpkin. I prefer to cook the whole pumpkin in the oven. This way the pumpkin will remain more flavorful and firm, even if this method requires more time. You will know that it’is ready when a fork will enter easily into the pumpkin.
Remove the skin and the seeds and, using a tablespoon, place the pumpkin pulp into a large bowl (1). Add potatoes and onion (previously boiled) (2). Clean carefully the shrimp. Take 6 of them and let them boil for 2 minutes. Eventually add the boiled shrimp to the mixture made with pumpkin, potatoes and onion (3).
Add a drizzle of extra virgin olive oil and then blend the mixture until creamy smooth and dense (4). When the pumpkin cream soup is ready, add a teaspoon of paprika and a bit of salt (5). Cook the remaining shrimp in a skillet (1 minute each side over medium heat) with a bit of extra virgin olive oil (6)
Place the Pumpkin Cream Soup in single serving bowls (7), add a shrimp, a sprig of rosemary, pepper, olive oil and serve (8).
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