Ingredients
For 4 Persons
350g of raw shrimps from Ecuador
1 pumpkin
4 chopped shallots
½ bunch of green onions
1L of chicken broth
¼ L of coconut milk
150g of butter
Salt, pepper
Cooking Instructions:
1. Thaw the shrimps. Cut the pumpkin in regular pieces. Brown the pumpkin in a large pan with 50g of butter for approximately 5 minutes, then add the chopped shallots moisten with the broth, then season with salt and pepper.
2. Cook over low heat for 1hour, then mix and add the butter and the coconut milk. Brown the shrimps with a nut butter and add the green onion sliced thinly.
3. Serve the soup with the shrimps as a garnishment.