CookingMedium≈ 295 kcalread 5755×

Coconut Shrimp Pumpkin Soup

Name: Coconut Shrimp Pumpkin Soup
Ingredients: 1 liter of good quality chicken stock; 500 grams of cubed pumpkin. Cook till soft in the stock and then mash through a very fine siefe to ensure this is extra fine; 1-2 bulb of roasted garlic. Roast this wrapped in silver foil for 30 minutes at 180 degrees Celcius. Once cooled press out the garlic and press through the fine siefe and ad to taste (Is sweeter than normal garlic); 3 carrots cleaned and roughly chopped; salt and pepper to taste; 250 Ml coconut milk; juice of 2 limes; medium size shrimp fried in garlic and oil; 20 grams of cilantro; Optional: dash of chili

Delicious pumpkin soup with a tropical touch. Bring sunshine to the winter

≈ 295 kcal · 15 g protein · 18 g carbs · 19 g fat — AI estimate per serving

Ingredients

Method

1
Cook the stock with the carrot, pumpkin untill very soft. Filter the stock and drain the pumpkin. Use a food porcessor to puree the pumpkin and then process it through a fine siefe.
2
Add the oven grilled garlic to taste (3 - 4 cloves of roasted garlic pureed finely
3
Add more stock if needed to ensure a smooth soup
4
Add at the last minute the coconut milk and do not heat strongly to avoid killing the coconut flavor.
5
Add seasoning to taste. Serve with quick fried garlic shrimp and a dash of coconut milk, coriander and lime juice.

#lime#cilantro#Coconut#delicious#authumn#winter#garlic#Beef#stock#Pepper#pumpkin#halloween#spice#cream

If you like this…

Pumpkin Soup
Going Greek - Greek Rice with Feta, Giros and Tzaziki
Caribbean Safran Shrimp Pasta
Ninja Ice Cream Recipes