1 portion contains approximately: 296 kcal - 22 g protein - 12 g fat - 25 g carbohydrate
Ingredients (for 2 persons)
For the soup:
- 600 g pumpkin (or butternut squash)
- 100 g leeks
- 2 cloves of garlic
- 3 cm piece of ginger
- 1½ tbsp rapeseed oil
- 1 tsp curry powder
- 300 ml vegetable stock
- 200 ml low-fat milk
- Black pepper
- Salt
For the prawns:
- 6 king prawns (150g)
- 2 cloves of garlic
- 1 chili pepper
- 1 tsp rapeseed oil
Preparation
- Wash the vegetables for the soup.
- Cut the pumpkin into eighths, remove the seeds, and dice.
- Slice the leeks into thin strips.
- Peel and dice the ginger and garlic.
- Heat the rapeseed oil in a pan and sauté the pumpkin. Add a little vegetable stock, cover, and cook the pumpkin for about 8 minutes over low heat.
- Meanwhile, slice each prawn lengthwise along its back, but don’t cut through completely. Devein the prawns, rinse with cold water and pat dry.
- Peel and quarter the garlic for the prawns.
- Heat the oil in a pan. Infuse the oil with the garlic and chili pepper for about 5 minutes, and then remove from the pan.
- Add all the other ingredients to the soup except for the stock and milk. Add the vegetable stock, cover, and cook for about 4 more minutes over low heat.
- Increase the heat under the pan. Open the prawns so they resemble butterflies and cook for about 2–3 minutes in the oil.
- Add the milk to the soup and heat. Purée the soup and season with curry powder, salt, and pepper.
- Fill the bowls with the soup and arrange the prawns decoratively in the middle.
