Usuba
Pumpkin Soup Puree with Shrimp and Lemongrass
Creamy pumpkin and potato soup with coconut milk, fragrant lemongrass, and fresh shrimp. The dish combines the delicate texture of the puree with a savory shrimp, chili, and herb filling.
- Total
- 45 min
- Standard serving
- 278.7 g
Ingredients
Total 14- Cilantro (Coriander)листья
0.3 g≈ 1/3 tsp - Squash
100 g - Leek
0.4 pcs - Olive oil
6 ml - Potato
45 g≈ 1/3 pcs - Garlic
0.9 g≈ 1/3 clove - Salt
to taste - Coconut milk
80 ml≈ 1/3 cup - Black peppercornsмолотый
to taste≈ 1.5 pcs - Lemongrass
0.3 pcs - Peeled cooked shrimp
30 g≈ 6 pcs - Tomatoes
12 g≈ 1.5 tbsp - Chili pepper
2 g≈ 1 tsp - Chives
1 g≈ 1/3 sprig
Instructions
- 1
Step 1
In a large saucepan, heat olive oil with half a tablespoon of salt and pepper. Add finely chopped leek stems and potatoes cut into cubes. Fry over medium heat for 5 minutes, stirring constantly.
Add minced garlic, pumpkin, and diced tomato. Continue frying for another 10 minutes until the vegetables turn golden brown.
- 2
Step 2
Pour the coconut milk and 1 liter of water so that the liquid completely covers the vegetables. Crush the lemongrass and add it to the soup.
Bring to a boil, then simmer for 20 minutes until the pumpkin is completely softened. Remove the lemongrass.
- 3
Step 3
Using an immersion blender, whip the soup into a uniform puree. Return the saucepan to the heat and warm the soup. Pour into bowls.
- 4
Step 4
In a separate bowl, mix the sliced chili pepper with boiled shrimp, chopped chives, and cilantro leaves. Place the mixture in the center of each bowl of soup.
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