“In the autumn period, pumpkin is certainly the queen of the table as it lends itself easily to numerous preparations. Among the countless recipes in which it is used, special attention goes to the velvety. Refined, elegant and versatile, the soup can be served as an appetizer, first course or single course. This realization in its simplicity combines different flavors and aromas perfectly in balance with each other. When you taste it, in the spoon you will find in perfect harmony the sweetness and creaminess of the pumpkin, the penetrating and pungent flavor of the rosemary, the sapidity of the prawns, the crunchiness of the seeds. "
Time of realization: 1 hours
Degree of difficulty (1 to 5): 2
Ingredients for people 4
1 kg of pumpkin
half a red onion
1 branch of rosemary
1 glass of water
Extra virgin olive oil (1 tablespoon per person)
Sale
4 tablespoons of mixed seeds (pumpkin, sunflower, flax)
16 fresh or defrosted prawns
2 bay leaves
Procedure for making pumpkin soup with mixed seeds and prawns
For the cream
Remove the skin and seeds from the pumpkin, cut it into slices and cut out coarse cubes. Pour the oil into a large pot, add the oil, the chopped onion and a few needles of rosemary. Let it simmer over low heat for a few minutes. As soon as the onion is transparent and softened, add the pumpkin, increase the heat and lightly brown for a few seconds. At this point add the water, salt and cover, letting it cook until the pumpkin comes apart. This will take about 20-30 minutes. Turn off and set aside.
For the prawns
Clean the prawns by removing the casing and legs. Fill a pot with water in which two bay leaves have been put and place it on the fire waiting for it to boil. As soon as it arrives, dip the prawns and cook them for only a few minutes (about a couple). Drain them, let them cool and deprive them of the head and carapace leaving the tail. To put aside.
Plate assembly
With the help of a blender, blend the pumpkin emulsifying it well until it is creamy and smooth, then pour it into the cooking pot and heat it over low heat. Take a deep plate, pour about 4 ladles of velouté and tap lightly on the table in order to level well. Spread a tablespoon of seeds over the cream, place 4 prawns in the center, decorate with a sprig of rosemary. Finish the dish with a drizzle of oil.
For those who love raw fish, omit cooking the prawns and proceed as indicated.
The recipe was made by Gabriella Christmas.
based on 2 Review (s)
