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Pumpkin soup with shrimps, and a tomato, apple salsa

Pumpkin soup with shrimps, and a tomato, apple salsa

  • 500 g pumpkin meat without seeds and peel (Hokkaido)

  • 2 onions

  • 2 cloves garlic

  • 2 stalks lemongrass

  • 1 red chilli

  • 1 tablespoon freshly grated ginger

  • 1 tablespoon olive oil

  • 8 cups vegetable broth

  • 1 can coconut milk

  • salt and pepper

Finely chop the onion, garlic, chili and lemon grass. Saute the onion and garlic in oil. Add lemon grass, ginger, chili and pumpkin meat. Then, vegetable stock, and coconut milk. Simmer over low heat until pumpkin meat is tender. Blend the soup.

 

Salsa:

  • 1 tomato

  • 1 apple

  • 1 red chilli

  • 1 avocado

  • 1 red bell pepper

  • 1 handful fresh coriander

  • 1 small red onion

  • juice of 1 lime

  • 2-3 tablespoons olive oil

Cut and chop all the ingredients into fine cubes. Mix it with fresh cilantro, lime juice and olive oil.

  • 12 tiger shrimps

  • 1 clove garlic

  • olive oil

Remove the intestine from prawns. Chop the garlic finely. Fry the prawns in olive oil and garlic.

Serve warm with fried shrimps and salsa.

 

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