Pumpkin seed oil does not only taste wonderfully, but is also very high in quality, as it consists of mostly unsaturated fatty acids. Since it is relatively heat- and light-sensitive, it should be stored in the refrigerator and only be used cold in salads and dressings. Never heat pumpkin seed oil. Alternatively, you can use kitchen-ready shrimps (cooked and peeled) that do not have to be cooked and save some preparation time.
25 min
Ingredients per serving
- 200g (7 oz.) pumpkin flesh, e.g. Hokkaido, Butternut
- 200g (7 oz.) carrots
- 200g (7 oz.) prawns (fresh or frozen)
- 1 onion
- 1 clove of garlic
- 1 piece of ginger, approx. size of a thumb (20g or 0.7 oz.)
- 1 tablespoon (15g or 0.5 oz.) pumpkin seeds
- 2 tablespoons pumpkin seed oil
- 600ml (2.5 cups) water
- 2 teaspoons rapeseed or olive oil
- salt, pepper
Preparation
- Peel the pumpkin, remove the seeds, chop coarsely.
- Peel carrots, chop coarsely.
- Peel and dice onion, garlic and ginger.
- Heat 1 teaspoon of oil in a large pot on medium heat.
- Add onion, garlic and ginger cubes into the pot and fry for about 3 minutes until glassy.
- Add pumpkin and carrot cubes and fry for another 3 minutes.
- Add water to the vegetables, cover, let simmer for about 15 minutes, stir occasionally.
- Meanwhile rinse shrimp, pat dry.
- Heat 1 teaspoon rapeseed or olive oil in a pan on medium heat.
- Stir-fry frozen shrimps for about 4 minutes, fresh or kitchen-ready shrimps for about 2 minutes.
- Puree the vegetables after the end of the cooking time with an immersion blender.
- Pour soup into a soup plate, sprinkle with pumpkin seeds and pumpkin seed oil. Serve with shrimp.
