Pumpkin Soup with Shrimp and Stracciatella
⏳ Time
1 hour 20 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
This recipe was shared with us by John Smith, a chef at a popular American restaurant.
Ingredients
- Pumpkin - 17.6 oz
- Onion - 5.3 oz
- Carrot - 5.3 oz
- Chicken Broth - 10 fl oz
- Sugar - 0.4 oz
- Salt - to taste
- Vegetable Oil - to taste
- 33% Cream - 7 fl oz
- Shrimp - 4.2 oz
- Pumpkin seed oil - 0.4 oz
- Stracchino cheese - 4.2 oz
Step by Step guide
Step 1
Wash the pumpkin and carrot, peel them, and remove the seeds.
Step 2
Cut the vegetables into cubes, add salt, sugar, and drizzle with vegetable oil.
Step 3
Wrap in foil and bake in the oven at 356°F for 40–50 minutes.
Step 4
Peel the onion, chop it into cubes, and sauté in vegetable oil over medium heat.
Step 5
Transfer the onion to a pot, add the baked pumpkin and carrot, and pour in the chicken broth.
Step 6
Bring to a boil and cook for 15 minutes.
Step 7
Remove from heat and blend the contents of the pot with an immersion blender.
Step 8
Add the cream and blend again lightly.
Step 9
Sauté the shrimp in vegetable oil on both sides.
Step 10
Pour the soup into a deep plate, top with shrimp, sprinkle with pumpkin seeds, and add stracciatella.
Step 11
Serve.
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