Pumpkin Cream and Shrimp Soup

Pumpkin cream with shrimp is a delicate and refined dish, ideal for a special occasion or an elegant dinner. Here’s how to prepare this exquisite soup.

Ingredients

• 600 g of cleaned pumpkin
• 200 g of shelled shrimp
• 1 medium onion
• 500 ml of vegetable broth
• 200 ml of cooking cream
• Extra virgin olive oil
• Salt and pepper to taste
• A few leaves of fresh parsley (for garnish)
• Grated orange zest (optional)

Preparation

1. Start by cleaning the pumpkin, cut it into pieces, and remove the seeds and skin.
2. Finely chop the onion and let it wilt in a pot with a drizzle of extra virgin olive oil.
3. When the onion becomes transparent, add the pumpkin pieces and sauté for a few minutes.
4. Add the vegetable broth until it covers the ingredients and let it cook over medium heat for about 20 minutes or until the pumpkin has softened.
5. In the meantime, clean the shrimp by removing the shell and intestine. In a non-stick pan with a drizzle of oil, sauté the shrimp for 2-3 minutes per side until they turn pink and slightly golden. Season with salt and pepper.
6. When the pumpkin is ready, blend everything with an immersion blender until you obtain a smooth and homogeneous cream.
7. Add the cooking cream to the pumpkin cream and mix well. Make sure the consistency is to your liking, adding more broth if necessary. Adjust with salt and pepper.
8. Pour the pumpkin cream into dishes, place the sautéed shrimp on top, garnish with chopped fresh parsley, and, if you like, a pinch of grated orange zest for a touch of freshness.
9. Serve hot.

Curiosity

Pumpkin cream and shrimp is a dish that combines the sweetness of the pumpkin with the strong flavor of the sea provided by the shrimp. The orange zest, which is an unconventional touch, can add a special aromaticity that pairs wonderfully with the main flavors of the dish.