Spicy pumpkin cream soup with shrimp

Pumpkin, Cream 35% fat, Water, Shrimp, Ginger, Erythritol, Olive oil, Garlic, Thyme, Pumpkin seeds, Table salt, Black pepper

Slice: 15 min. Bake in the oven: 40 min. Heat on the stove: 10 min. To boil: 1 min. To boil: 10 min. Blend with a blender: 5 min. Cooking: 10 min. Fry: 2 min. Cooking: 5 min.

Clean and cut the pumpkin (600 g) into large cubes.

Add crushed garlic (to taste), ginger slices (60 g), and a pinch of salt and pepper to the pumpkin.

Transfer all the ingredients to a baking sheet and sprinkle with sweetener (50 g).

Preheat the oven to 200°C and bake the pumpkin for 30-40 minutes until soft.

Once the pumpkin is ready, transfer it to a saucepan. Add thyme (10 g) and water (300 ml), bring to a boil, and cook for one minute.

Then add cream (33%, 400 g) and continue to cook the soup for another 10 minutes. After that, remove the thyme from the pot.

Using an immersion blender, blend the mixture until smooth. Return the soup to the saucepan and gently reheat.

Season the soup with salt to taste.

Now prepare the shrimp (65 g): peel them and remove the intestinal tract. Heat vegetable oil in a pan and sauté the shrimp for 2 minutes, adding a little salt and pepper to taste.

Serve the soup in bowls, garnished with sautéed shrimp, pumpkin oil (20 ml), and pumpkin seeds (10 g).