Pumpkin Soup with Shrimp and Bulgur
⏳ Time
1 hour 30 minutes
🥕 Ingredients
17
🍽️ Servings
3
Description
Pumpkin soup with shrimp and bulgur
Ingredients
- Pumpkin - ½ piece
- Thyme - 2 bunches
- Carrot - 2 pieces
- Onion - 2 pieces
- Honey - 2 tablespoons
- Chicken Broth - 2 qt
- Bulgur - 1 tablespoon
- Cream 22% - ½ cup
- Fresh basil leaves - to taste
- Coconut Milk - 2 tablespoons
- Mild Chili Spice - ⅓ piece
- Garlic - ½ head
- Dry White Wine - 7 tablespoons
- Sugar - 2 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
- Shrimp - 2 pieces
Step by Step guide
Step 1
Peel and cut half of the pumpkin into large pieces (about 5 x 5 cm). Place the pumpkin in a deep ovenproof dish, drizzle with wine, and sprinkle with sugar, salt, and pepper. Top with 2 sprigs of fresh thyme tied together. Pour in the honey. Peel half a head of garlic, crush the cloves, and add them to the pumpkin. Cover the tray with foil and place it in an oven preheated to 130–302°F for 40 minutes.
Step 2
While the pumpkin is cooking, wash, peel, and cut the carrot and onion into strips. Sauté the carrot and onion in olive oil in a pot until the onion turns golden and the carrot takes on a brighter color. Then transfer the roasted pumpkin and other vegetables to the pot. Pour chicken broth into the pot. Bring to a boil. Add the cream to the boiling broth.
Step 3
While the broth is boiling, cook the bulgur in water at a ratio of 1 to 2 for 20 minutes over low heat.
Step 4
When the broth has boiled, blend the contents of the pot with a blender.
Step 5
Cut the shrimp in half and quickly sauté them in a hot pan with coconut milk and chili pepper.
Step 6
Serve the soup in bowls. Top with spinach leaves, bulgur, and shrimp. Serve immediately.
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