This light and hearty puree soup will appeal to both vegetable and seafood lovers.
It is necessary
- - 1 liter of water;
- - 600-700 g of fresh pumpkin;
- - 2 medium onions;
- - 1 carrot;
- - 2 potatoes;
- - 30 g of fresh ginger or 1 teaspoon of dry;
- - 200 g shrimp;
- - 100 g cream;
- - 50 g butter;
- - salt;
- - pepper;
- - parsley greens;
Instructions
Step 1
We put a pot filled with water on the fire. While the water is boiling, clean and cut the pumpkin into small cubes. We clean and also chop the onions. Peel and cut the potatoes into pieces. We clean and cut the carrots into small pieces. Grind fresh ginger with a sharp knife or on a coarse grater. Dip all chopped vegetables in boiling water and cook until tender for 20-25 minutes.
Step 2
Then you need to puree the cooked vegetables. To do this, they can be removed from the water and chopped in a blender. In this case, they need to be cut into large pieces for cooking, which are then easy to take out and place in a blender. After grinding in a blender, we return the puree back to the water in which the vegetables were cooked. If you are going to puree by hand, then it is better to cut the vegetables into small pieces. Add cream, salt and pepper to the soup.
Step 3
Stirring constantly, bring to a boil. We remove from the fire. Add butter.
Step 4
Boil the shrimps in salted water for about 3 minutes. We clean them up. Add the shrimp to the puree soup before serving. Decorate with parsley.
