Pumpkin soup with coconut milk, ginger, fresh coriander and a prawn
In autumn and winter we go for warming and comforting dishes. At this time of year it's worth preparing dishes based on vegetables and fruit that will keep you going for a long time. A Sencor food processor will allow you to make dishes that are healthy and packed with nutrients, with amazing taste and colour!
Ingredients:
Servings: 6
- 600 g peeled pumpkin
- 3 medium sized potatoes
- 2 garlic cloves
- 2 tbs butter
- 2 tbs olive oil
- 1 tin coconut milk (400 ml)
- 1 small chilli pepper
- ginger, 2 cm long piece.
- 300 ml water
- fresh coriander: for soup and for garnish
- sea and pepper to taste
Tiger prawns
- 6-12 tiger prawns (amount depends on their size)
- 1 tbs butter
- 1 tsp olive oil
- 1 small garlic clove
Preparation:
Chop the peeled pumpkin and potatoes. Crush the garlic cloves.
Peel ginger and chop finely. Clear small chilli pepper and finely chop, too.
Add butter and olive oil to a taller, preheated pot, then add pumpkin, potatoes, garlic and chilli pepper. Fry for about 10-12 minutes. Afterwards, add water and boil until soft for the next 10-15 minutes.
Fry peeled and cleared prawns on butter with olive oil and finely chopped garlic clove for about 2-3 minutes on each side.
When all of the ingredients are soft, process everything until smooth, add coconut milk and chopped coriander leaves, then add salt and pepper and bring to boil again. Serve soup with fresh coriander leaves and a prawn.
Enjoy!
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