600 g pumpkin flesh
200 ml cream
3 tbsp. oil
400 ml coconut milk
1 clove of garlic
1 green or the red chilli
1 tbsp.ginger (grated)
200 g shrimps
salt, pepper, chives
Dice pumkin flesh, fry and douse with cream and coconut
milk. Cover and simmer about 15 minutes until the pumpkin cubes are
tender. Remove seeds from chilli and chop finely.
Puree the soup and season with crushed garlic, chilli and salt.
For garnish shrimp fry shrimps for about 3 minutes.
Serve garnished with chives.
