Pumpkin Soup with Shrimps

Cut away the lid from the pumpkin and hollow out the pumpkin so that you get a bowl.

Remove the seeds from the hollowed out pumpkin flesh and cut it into small pieces.

Cook the pumpkin flesh in whipping cream, white wine and soup, season strongly with salt, nutmeg and freshly ground pepper, puree, bind with cooled cornstarch stirred.

Fry the shrimps briefly in hot fat, then add the shrimp broth to the soup and serve in the pumpkin dish.

Preparation Tip:

The pumpkin soup can also be refined with coconut milk instead of whipped cream.

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