Soups and stews
Pumpkin Soup with Shrimp
We don't usually think of making soup in the summer, but that shouldn't stop us from learning new soup recipes of all kinds—especially when they feature pumpkin, known for its health benefits. Pumpkin isn't just for jam; you can make soup too :) #recipes #what_are_you_cooking_today #pumpkin_soup
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Recipe story
Pumpkin soup:\n\nIngredients: \n\n Pumpkin\nVegetable broth \n\n One potato \n\n Shrimp (prawns)\nSalt\nBlack pepper \n\n Instructions: \n\n Cut the pumpkin and potato into small pieces and add ready-made vegetable broth, or the broth we’ve kept from previous dishes... \n\n Add the pumpkin and potatoes... \nBoil the vegetables until tender, then blend them with the appropriate soup blender...\nAdd a pinch of salt and black pepper to taste...\nSeparately, fry the cleaned shrimp in a little vegetable oil until they release their cooking water; remove that water and place a few shrimp on top of the bowls as a garnish \n\n \n #Healthy_and_here \n#Recipes\n #What_are_you_cooking_today \n #Pumpkin_soup \n \n\n Note: Shrimp can be substituted with any seafood or other meat according to availability and preference. \n\n \n\n The recipe and photo from a friend of Cook Today \n\n Amal Tarraf Chemuel "
Ingredients
- Pumpkin
- Vegetable stock
- 1 potato
- Shrimp (prawns)
- Salt
- Spice (seasoning)
Method
- Cut the pumpkin and potato into small pieces and add ready-made vegetable stock or the stock you saved from previous cooking...
- Add the pumpkin and potato...
- Boil the vegetables until tender, then purée them using an electric blender suitable for soups...
- Add a pinch of salt and black pepper to taste...
- Separately, fry the washed shrimp pieces in a little vegetable oil until the shrimp release their cooking water; remove that liquid and place a few pieces on top of the soup bowls as a garnish
- Note: Shrimp or prawns can be substituted with any type of seafood or other meat depending on what’s available and your preference
- Recipe and photo from a friend of the 'What Are We Cooking Today' website
- Amal Tarraf Chemuel
