Pumpkin and shrimp soup is a delicious dish rich in flavors and aromas. The sweet pumpkin combines perfectly with the delicate flavor of the shrimp, creating a balanced and tasty dish. This soup is perfect to serve as a first course during cold autumn or winter evenings. Originally from the Italian coastal region, it is a specialty that evokes the sea and maritime traditions. Try it and you will be won over!
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Sauté the chopped shallot in 4 tablespoons of oil
Chop all the other vegetables except the bay leaf and add them to the sauté
Let them take on flavor
Moisten with the rum and let it evaporate
Add the bay leaf and 1.5 liters of salted boiling water and cook for 20 minutes
Clean the shrimp and add them to the soup
Cook for another 10 minutes and serve very hot
Frying Pan
Rum Glass
Italia
| Energy (kcal) | 29.51 |
| Carbohydrates (g) | 3.48 |
| of which Sugars (g) | 2.9 |
| Fat (g) | 0.11 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 1.63 |
| Fiber (g) | 1.36 |
