Calories
130 kcal
Protein
4.6 g
Fat
6.6 g
Carbohydrates
13 g
Fry coarsely chopped onions and carrots in olive oil until golden.
Clean and cut the pumpkin into small cubes, and add to a pot filled with water over medium heat.
Immediately after, add the fried vegetables and spices to the mixture, bringing the soup to a boil. Reduce the fire and cook for another 5-7 minutes until the pumpkin softens.
Use a blender to mix your soup into a creamy consistency. Pour table cream into the soup puree, stir and cover with a lid - let it infuse.
Meanwhile, fry coarsely chopped garlic until golden. Add shelled shrimp to the garlic, fry on medium heat until cooked.
Fry pieces of white bread with spices of your choice in olive oil - for example, oregano and basil. Pour the soup into plates, put a few shrimps and garlic in each one, decorate with greens and serve with fried croutons.
Use light table cream of 11% fat for a smooth, creamy texture.
Bon Appetit!
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