Creamy prawn and pumpkin soup
Creamy soups are delicious and healthy. They can be made with all kinds of ingreidents, though it’s prefereable to use seasonal vegetables. These provide the most vitamins and minerals. We recommend making a creamy prawn and pumpkin soup, a rich and flavourful starter, ideal for getting kids to eat vegetables.
FOR 4 PEOPLE
- 1 box of Vannamei prawns 800 g Grand Krust
- 300 g of pumpkin
- 1 potato
- 1 onion
- salt
- olive oil
- sage
- 300 ml of cooking cream
- fresh chives
PER 100 GRAMS
- Energy 150
- Proteins9.5
- Carbohydrates 9.7
- Fats7.8
White Chardonnay - Young white wine
Step by Step
Peel the prawns and remove the intestines.
Sauté the prawn heads for a couple of minutes in olive oil, then cover in water, season to taste and let everything simmer for 20 minutes. Next, heat some olive oil in a pot.
Peel the onion and the potato, cut them and cook them over low heat along with the pumpkin until the pieces are tender.
Pass the prawn stock through a sieve, add it to the soup and season to taste. Add a pinch of sage and let it cook for 15 minutes.
Cut the prawn tails into pieces and save 3 per portion for decoration.
Beat the pumpkin. Add the cooking cream and let it cook for another 5 minutes.
Sauté the prawn tails for 1 minute, season them, then add them to the soup.
Ladle the soup into bowls. Sear the prawn tails we set aside and use them for decoration. Sprinkle some fresh chives on top and serve.
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