Cream of Pumpkin Soup with White Storm, Zucchini Noodles and Shrimps

For cream of pumpkin soup with white storm, zucchini noodles and shrimp, first seed and dice the pumpkin. Slice the onion and garlic.

In a saucepan over medium heat, melt the butter. Sauté the pumpkin in it until colorless. Add onion, garlic and bay leaf and fry lightly. Add curry powder and cinnamon stick and fry briefly as well. Deglaze with storm and pour in the vegetable stock, then simmer over medium heat until the squash is tender.

For the zucchini noodles, wash the zucchini and slice lengthwise into thin strips with a vegetable slicer. Melt butter in a wide pan, toss zucchini noodles in it briefly and season with salt and pepper.

Sauté the shrimp in a little olive oil, season with salt, pepper, coriander and mustard seeds. Turn shrimp over, add garlic and sauté just briefly. Season with lemon zest and juice.

Remove the cinnamon stick and bay leaf from the soup, pour in the cream and puree finely with a hand blender. Season to taste with salt, pepper and nutmeg.

Arrange in deep plates, untwist zucchini noodles with a meat fork and place in the center. Arrange shrimp around noodles and serve cream of pumpkin soup with white storm, zucchini noodles and shrimp.

Preparation Tip:

Cream of pumpkin soup with white storm, zucchini noodles and shrimp, of course, can be prepared with other types of pumpkin. However, the Hokkaido is very convenient to process, because it does not need to be peeled and can be cooked with the peel until soft.

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