Pumpkin Soup With Shrimp

Recipe from Stacy Oden

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Cooking time: 40 min

Servings 5

Pumpkin soup with shrimp is one of those meals that are simply wonderful for the cold season. Delicate and thick in texture, with a pleasant aroma and flavor of shrimp, this soup is a real culinary find.

Pumpkin

1 kg
Onion

1 piece
Carrot

1 piece
Water

1 liter
Table cream 11%

10 ml
Garlic

3 cloves
Shrimp

300 grams
Seasoning and Spices

to taste

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.