Coconut pumpkin soup with prawns

Name: Coconut pumpkin soup with prawns
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 1 piece(s) (approx. 2 cm) Ginger; 500 g Hokkaido Pumpkin; 2 Potatoes; 2 TABLESPOONS Oil; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cayenne pepper; 1 can(s) (400 ml each) unsweetened coconut milk; 2 TEASPOONS Vegetable broth (instant); 8 shrimps ready to cook (without head and shell)

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
1 piece(s) (approx. 2 cm) Ginger
500 g Hokkaido Pumpkin
2 Potatoes
2 TABLESPOONS Oil
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cayenne pepper
1 can(s) (400 ml each) unsweetened coconut milk
2 TEASPOONS Vegetable broth (instant)
8 shrimps ready to cook (without head and shell)

Directions

1
Peel onion, garlic cloves and 1 piece (approx. 2 cm) of ginger. Clean, wash and seed the Hokkaido pumpkin. Peel and wash the potatoes. Dice everything roughly and fry in hot oil. Season with salt, pepper and cayenne pepper. Unsweetened coconut milk, 1⁄2 l stir in water and vegetable stock. Bring to the boil, cover and cook for about 30 minutes.
2
Finely puree the soup. Season to taste. Wash prawns, dab dry. Fry in hot oil for about 2 minutes. Season with salt and pepper. Put on wooden skewers. Serve soup with prawns.