Cream of Pumpkin Soup with Herb Shrimp

For the cream of pumpkin soup with herb shrimp, peel the onions and potatoes and cut into coarse pieces. Bring the soup to a boil and cook the potatoes in it for about 15 minutes. Cut the pumpkin into pieces and remove the seeds. Dice the flesh. Heat olive oil and sauté onions and pumpkin flesh briefly.

Add to the potatoes. Bring to the boil for 10 minutes. In the meantime, put 3 shrimps on a skewer each and turn them in the dried herbs. Stir the whipped cream into the soup and puree with a hand blender. Season to taste with the juice of one lemon, salt, pepper and maple syrup.

Keep the soup warm and sauté the shrimp in a pan with olive oil for about 3 minutes on each side until the shrimp are cooked through.

Serve the soup in deep bowls, garnish each with a shrimp skewer. Serve the cream of pumpkin soup with herb shrimp right away.

Preparation Tip:

If you use hokaido squash for the cream of pumpkin soup, you can cook the peel with it. Other varieties must be peeled.

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