Peel the pumpkin, remove the seeds and cut into cubes. Peel the onion, garlic and ginger and chop finely, as well as the chili pepper without seeds. Sauté in butter. Add curry powder and sauté briefly. Add pumpkin pieces and chicken stock, soften and mash. Season with salt and pepper. Blend briefly and strain through a sieve. Mix in the chopped kitchen herbs and crème fraîche.
Make the shrimps 1 minute in hearty salted water, then remove from the kitchen stove and pull a few more minutes.
Pour soup into plates, add shrimp, garnish with herbs and bring to the table.
Our tip: It is best to use fresh herbs for extra flavor!
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