Creamy Pumpkin Soup with Shrimp

1. 1 Pumpkinpack 1 kg ≈ $2.80 280 g
2. 2 Onions≈ $1.60 per kg 50 g
3. 3 Cream 20%pack 500 ml ≈ $3.00 60 ml
4. 4 Peeled shrimppack 400 g ≈ $8.50 110 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Pumpkin seedspack 150 g ≈ $3.00 10 g
7. 7 Olive oil 12 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel⁴ and dice the pumpkin¹, finely chop the onion².

2. Heat half the oil in a pot, sauté the onion² for 3 minutes until soft.

3. Add the pumpkin¹, salt, and 250 ml water, bring to a boil, and simmer for 18–20 minutes until the pumpkin⁶ is tender.

4. Stir in the cream³ and blend the soup until smooth, then warm through for 2 minutes without boiling.

5. Pat the shrimp dry, mince the garlic⁵.

6. Heat the remaining oil in a pan, sauté the garlic⁵ for 20 seconds, add the shrimp, and cook for 2–3 minutes until pink.

7. Ladle the soup into bowls, top with shrimp, sprinkle with pumpkin¹ seeds and black pepper.