Pumpkin Curry Soup with Fried Shrimps

For the pumpkin curry soup, peel shallots and cut into fine strips. Sauté in olive oil and butter until translucent. Cut nutmeg pumpkin into cubes, add and sauté for approx. 5 min. Season with saffron, curry and salt and deglaze with white wine. Add whipped cream and fill up with vegetable stock and cook until soft. Reduce soup to desired consistency and puree with hand blender and strain through a sieve. Season to taste. Cut shrimp in half lengthwise and fry in olive oil, salt and season with ground coriander. Thread shrimp onto a skewer and arrange. Drizzle with pumpkin seed oil.This recipe was provided by: René Leitgebwww.dasleitgeb.atNähere info on pumpkin seed oil can be found at: www.die-feinsten-essenzen.com

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