Turn a simple pumpkin puree into a gourmet biscuit with shrimp. To do this, first boil chicken soup in chicken stock baked pumpkin with onions, carrots and spices. Grind it in blender, and at the very end mix brown butter, so that the soup acquires more interesting nutty notes. Pour the soup over bowl and top each serving with large fried shrimp and обжаренным миндалём. 
Time: 1 hour. 30 min. Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 5 tbsp. peeled and chopped nutmeg squash (approximately 1 small pumpkin)
- 2 tbsp. l olive oil
- 5 tbsp. l (75 gr.) Butter
- 1 leek (white and light green only), thin chopped and washed
- 2 carrots, chopped
- 3 cloves of garlic, chopped
- 2 sprigs of marjoram
- 1 bay leaf
- 2 tbsp. lightly salted chicken stock
- Cayenne pepper to taste
- 220 gr medium shrimp, peeled from shells and intestinal veins
- 2 tbsp. l chopped almonds
- 1 tbsp. l chopped fresh chives
Recipes with similar ingredients: nutmeg pumpkin, carrots, leek, shrimp, bay leaf, marjoram, cayenne pepper ground almonds
Recipe preparation:
- Preheat the oven to 220 ° C. Mix the pumpkin with 1 tbsp. l olive oil, 0.5 tsp salt and a little ground black pepper. Place on a baking sheet, spreading in one layer. Bake until tender and golden brown, about 30 minutes.
- Meanwhile, in a large saucepan over medium heat, heat 2 tbsp. l (30 gr.) Butter. Add leek, carrots, garlic, marjoram, bay leaf, 1 tsp salt and a little ground black pepper. Fry, stirring occasionally until vegetables become soft, about 5 minutes.
- Stir in baked pumpkin, chicken stock and 2 tbsp. water; bring to a boil. Cook the carrots until cooked for about 20 minutes. Get out sprigs of marjoram and bay leaf. Using a hand blender grind the soup in a saucepan until smooth (or grind in a conventional blender in several batches).
- In a medium-sized frying pan over medium heat, melt the remaining 3 tbsp. l (45 gr.) Butter. Heat it turning the pan until the oil darkens, about 5 minutes. Overfill brown butter in the soup and mix again. Set aside the pan. Gently heat the soup over medium heat and if necessary dilute it with water. Salt and add cayenne pepper.
- Wipe the pan, add the remaining 1 tbsp. l olive oil and heat over high heat. Lightly salt the shrimp and put them in the pan. Fry, turning over once, until shrimps do not brown on the edges, 3-4 minutes. Shift to a plate.
- Add almonds to the pan and fry, stirring occasionally, until golden brown, about 1 minute. Serve soup in bowls or plates. Place shrimp, almonds and chives on top. Cooking tip The soup can be prepared in advance and chopped with a blender. Cool it and refrigerate for 24 hours or freeze until 1 week. If the soup is flaking, mix again before serving.
