Description
Creamy pumpkin soup with a velvety texture and rich aroma of spices. Wild rice gives the dish a satiety, and the addition of garlic and chilli - mild spicy warming effect. A real winter soup!
Ingredients
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Pumpkin
500 g
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Water
500 ml
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Onion
1 piece
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Carrots
1 piece
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Cream
100 ml
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Wild rice
50 g
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Shrimp
12 piece
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Butter
20 g
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Garlic
1 tooth
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Chili
0.5 piece
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Olive oil
1 Tbsp
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Coriander
-
Allspice
-
Salt
-
Vegetable oil
Cooking
For this dish I used a rice Mistral wild aquatics. Boil the rice until cooked, according to package instructions.
Carrot peel. With a vegetable peeler to cut a bit thin long strips. The remains of the carrots to grate on a coarse grater.
In a pan melt the butter, fry grated carrot and onion cut into half rings.
Pumpkin flesh cut into cubes (2x2 cm), put them in a saucepan, add water and bring to boil. Add vegetable sauté, salt and spices to taste. Boil until soft pumpkin (about 10-15 minutes). Then blend with a blender until smooth.
Pour the puree into the cream, stir, bring to a boil and immediately remove from heat.
Shrimp defrosted, clean. The garlic and half the chilli (without seeds) finely chop. In skillet, heat olive oil, add garlic and pepper. Heat until the garlic will not change color. Increase the flame and quickly, within a couple of minutes, fry the prawns on both sides.
Thin strips of carrot and fry in hot vegetable oil until crisp.
Pumpkin cream soup pour into bowls, add wild rice, shrimp with garlic, chilli peppers and butter. Decorate with carrot chips and greens.
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