For 4 servings:
- 1 Hokkaido pumpkin
- 1 medium onion
- 1 clove of garlic
- 2 carrots
- 400 g potatoes
- 500 ml vegetable broth
- 200 ml cream
- Pumpkin seeds and oil
- 250 g Lauenroth prawns in garlic oil 26/30
Werner Lauenroth...
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Pumpkin soup with prawn skewers
Gives strength and warmth
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Preparation
- Wash the pumpkin, quarter it, remove the seeds and cut it into pieces about 1.5 cm in size. Peel onion, garlic clove, carrots, potatoes and cut them into small pieces.
- Heat some oil in a pot and sauté the onion with the garlic.
- Add pumpkin flesh, carrots and potatoes and sauté briefly. Then add vegetable broth. Let the soup cook for approx. 20 - 30 minutes and season it with salt and pepper.
- Then puree the soup and add cream. Decorate with pumpkin seeds and pumpkin seed oil if desired.
- Arrange the king prawns (as desired) on skewers and serve with the soup.
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