Pumpkin soup: \"wonderfully nordic\", with shrimp, horseradish and dill

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Soup greens clean or peel, wash and roughly dice. Halve 1 onion. Wash the thyme, shake dry. Press 1 clove of garlic.

2. 2

   Cut parsley leaves from the stalks and use them for other purposes. Put soup vegetables, onion and garlic in a large, wide pot. Add about 1 litre of cold water, bay leaf, 1 teaspoon of salt, peppercorns, cloves, parsley stalks and thyme. Bring to the boil and simmer for about 30 minutes

3. 3

   Cut the pumpkin into slices, remove the seeds. Peel pumpkin, cut 3/4 of the flesh into pieces, dice the rest. Peel and chop 1 onion and 1 garlic clove. Peel and wash carrots and potatoes and cut them into pieces. Melt the fat in a saucepan.

4. 4

   Fry pumpkin pieces, onion, garlic, carrot and potato in it. Pour in broth, bring to the boil and cook for about 20 minutes. Roast pumpkin seeds in a pan without fat for 2-3 minutes while turning, remove. Stir sour cream and 3 tbsp. cream until smooth. Heat oil in the pan, fry pumpkin cubes for 3-4 minutes while turning. Wash the dill, dab dry and pluck flags from the stems. Puree the soup, stir in 75 g cream. Season soup with salt and pepper. Arrange in plates, stir in the sour cream mixture with a small spoon.

5. 5

   Heat oil in the pan, fry pumpkin cubes for 3-4 minutes while turning. Wash the dill, dab dry and pluck flags from the stems. Puree the soup, stir in 75 g cream. Season soup with salt and pepper. Arrange in plates, stir in the sour cream mixture with a small spoon. Sprinkle with pumpkin cubes and seeds and sprinkle with pumpkin oil. Dill, horseradish and prawns also arrange on the soup

Nutrition Facts

KCAL
410 kcal

CARBS
18 g

FATS
31 g

PROTEINS
11 g