Pumpkin soup with shrimp


Muscat pumpkin 1 (800g)
Onion 1
Garlic clove 1
Carrots 2
Potato 1
Cream 75 g
Crème fraiche
North Sea shrimps
A little dill
Horseradish or chilli flakes if desired


The following serves four:

  1. Peel and core the Muscat pumpkin and cut into pieces (in total you need 800 g). Peel and roughly chop an onion and a clove of garlic. Peel, wash and cube two carrots and a potato.
  2. Sauté the pumpkin, carrots, potatoes, onion and garlic in oil and douse with 750 ml stock. Cook for approx. 20 minutes at a medium heat.
  3. Puree the soup, stir in 75 g cream and season with salt and pepper.
  4. Garnish with a mixture of crème fraiche and cream (2:1), a few cooked North Sea shrimps, roasted pumpkin seeds and a little dill. If you like it hot, you can add a bit of grated horseradish or a few chilli flakes. Bon appétit!