Can I make the salsa in advance?

Yes, you can make the salsa in advance and store it in the refrigerator until use.

Can I freeze the pumpkin soup?

Yes, you can freeze the pumpkin soup for later use.

Can I also use the salsa with other dishes?

Yes, the salsa is also delicious with other dishes, such as grilled fish or chicken.

Pumpkin soup with shrimp and sesame-coriander salsa

Name: Pumpkin soup with shrimp and sesame-coriander salsa
Cook time: 40 min
Total time: 40 min
Yield: 6P
Ingredients: Soup :; 1 tbsp olive oil; 1 butternut squash; 4 thick carrots; 2 sweet onions (has a white skin and is slightly larger than yellow onions); 2 cloves of garlic; 1.5 L chicken or vegetable broth; 1/8 tsp salt; 3 cm peeled fresh ginger sliced; Shrimp :; 24 black tiger shrimp; 2 tbsp corn oil; 1 tsp curry powder; Salsa :; 1 thick bunch of coriander; 4 spring onions; 2 tbsp black sesame seeds; 4 sprigs of mint; 4 tbsp hazelnut oil; pepper; juice of 0.5 lime; 1 yellow onion; Garnish :; 1 tbsp coconut flakes; a few sprigs of coriander and mint

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40min

•

Easy

A heartwarming food soup with crispy fried shrimp and a delightful Thai touch.

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Ingredients

What do you need?

Quantity: 6P

Soup :
1 tbsp olive oil
1 butternut squash
4 thick carrots
2 sweet onions (has a white skin and is slightly larger than yellow onions)
2 cloves of garlic
1.5 L chicken or vegetable broth
1/8 tsp salt
3 cm peeled fresh ginger sliced

Shrimp :
24 black tiger shrimp
2 tbsp corn oil
1 tsp curry powder

Salsa :
1 thick bunch of coriander
4 spring onions
2 tbsp black sesame seeds
4 sprigs of mint
4 tbsp hazelnut oil
pepper
juice of 0.5 lime
1 yellow onion

Garnish :
1 tbsp coconut flakes
a few sprigs of coriander and mint

Shrimp :
24 black tiger shrimp
2 tbsp corn oil
1 tsp curry powder

Salsa :
1 thick bunch of coriander
4 spring onions
2 tbsp black sesame seeds
4 sprigs of mint
4 tbsp hazelnut oil
pepper
juice of 0.5 lime
1 yellow onion

Garnish :
1 tbsp coconut flakes
a few sprigs of coriander and mint

Preparation method

How do you make this?

Soup : Chop garlic and onion finely. Sauté in a large pot gently with the corn oil. Peel the carrot and squash, cut into cubes, add with the ginger and mix together. Moisten with the broth and let simmer for 20 minutes, blend finely. Season with pepper.

Shrimp : Peel the shrimp, leaving the tail on, remove the intestinal tract. Sprinkle them with curry powder. Heat a large pan over fire with the corn oil. Fry them nicely brown on both sides and keep them on a plate.

Salsa : Chop the washed spring onions, mint leaves, and coriander finely and mix with the sesame seeds. Peel the onion and chop finely, mix in.

Mix in the hazelnut oil and lime juice.

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