Ingredients

4 servings:

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 1 full tablespoon grated fresh ginger
• 1 tablespoon chopped hot chili pepper
• 2 garlic cloves, diced
• 2 cups pumpkin puree*
• 500 ml vegetable stock
• 250 ml coconut milk
• salt and freshly ground black pepper

Shrimp:

• 12 shrimp e.g. Black Tiger
• 2 tablespoons olive oil
• 1 teaspoon finely chopped chili pepper
• 1 garlic clove, diced finely

Cilantro pesto:

• 1 bunch cilantro, 4 tablespoons olive oil, zest and juice from 1/2 lemon, 1 garlic clove

Decoration:

• slices of red onion, cilantro leaves

Preparation

1. In a pot with a thick bottom, heat the oil, fry the onion, ginger, chili pepper and garlic (about 2 minutes, stirring occasionally). Add pumpkin puree and then pour the hot stock (reserve half a cup of stock for the end and add it if the soup turns out too thick). Bring to a boil. Cook for 10 minutes. Season with salt and pepper, pour in coconut milk and blend into a smooth cream.
2. Heat the oil in a pan, add the thawed and dried shrimp, add the chopped chili pepper and garlic. Fry the shrimp over medium heat for half a minute on each side. Season with salt and pepper.
3. Blend all pesto ingredients in a blender or in a food processor container (mini chopper), leaving a few cilantro leaves for decoration. Season with salt and freshly ground black pepper. Pesto ingredients can be prepared earlier, but best to blend just before serving.
4. Heat the soup before serving, arrange 3 shrimp per 1 portion of soup, drizzle with cilantro pesto, decorate with slices of red onion and fresh cilantro leaves.