Usuba
Pumpkin Soup with Shrimp and Coconut
Aromatic creamy soup with tender pumpkin, shrimp, and coconut milk. A spicy paste made from shrimp, lemongrass, and chili pepper creates a deep flavor, while fresh basil adds freshness. The dish combines a creamy texture with vibrant Asian spices.
- Total
- 30 min
- Standard serving
- 497.7 g
Ingredients
Total 13- Pumpkin
100 g - Lemon juice
3.75 ml≈ 3/4 tsp - Onion
75 g≈ 1/2 pcs - Chili pepper
5 g≈ 2.5 tsp - Shrimp
25 g≈ 2 pcs - Water
75 ml≈ 1/3 cup - Fish Sauce
3.75 ml≈ 3/4 tsp - Lemongrass
0.75 g≈ 3/4 tsp - Coconut milk
187.5 ml≈ 3/4 cup - Sugar
1 g≈ 1/4 tsp - Black peppercornsground
0.28 g≈ 1/2 pcs - Basil leavesлистья
20 g≈ 3/4 bunch - Shrimp Pasta
0.33 g
Instructions
- 1
Step 1
Cut the pumpkin into cubes of approximately 2.5 cm. Sprinkle with lemon juice and let sit for 20 minutes.
Prepare the shrimp: if using raw green shrimp, clean them and remove the black vein; if dried, rinse under water.
- 2
Step 2
In a blender, mix shrimp, onion, shrimp paste, chili pepper and finely chopped lemongrass. Add a small amount of water and blend until smooth.
- 3
Step 3
Remove the top creamy layer from the coconut milk and set it aside.
In a large pot, mix the remaining coconut milk with 300 ml of water. Add the mixture from the blender, fish sauce, sugar and black pepper.
Bring to a boil, then reduce the heat. Stir with a wooden spoon until the mixture becomes homogeneous.
Add diced pumpkin and simmer over low heat for about 20 minutes until the pumpkin is soft.
- 4
Step 4
Before serving, stir basil leaves and the reserved fatty layer of coconut milk into the soup.
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