Can I make the salsa in advance?

Yes, you can make the salsa in advance and store in the fridge until use.

Can I freeze the pumpkin soup?

Yes, you can freeze the pumpkin soup for later use.

Pumpkin soup with scampi and sesame-koriandersa's salsa

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40min

•

Easy

A heart -warming eating soup with crispy fried scampi and a delicious Thai touch.

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Ingredients

What do you need?

Quantity: 6p

Soup:
1 tbsp olive oil
1 butternut pumpkin
4 big carrots
2 sweet onion (has a white skin and is slightly larger than yellow onion)
2 toe look
1.5 l chickens or vegetables broth
1/8th TL Salt
3 cm of painted fresh ginger cut into slices

Scampi:
24 Black Tiger Scampi's
2 tbsp corn oil
1 TL curry powder

Salsa:
1 thick bone coriander
4 Spring Schines
2 tbsp black sesame seeds
4 branches mint
4 tbsp hazelnut oil
pepper
juice v ½ lime
1 yellow onion

Decoration:
1 tbsp coconut flakes
few branches of coriander and mint

Scampi:
24 Black Tiger Scampi's
2 tbsp corn oil
1 TL curry powder

Salsa:
1 thick bone coriander
4 Spring Schines
2 tbsp black sesame seeds
4 branches mint
4 tbsp hazelnut oil
pepper
juice v ½ lime
1 yellow onion

Decoration:
1 tbsp coconut flakes
few branches of coriander and mint

Preparation method

How do you make this?

Soup: Finely chop garlic and onion. Stew softly in large pot with the corn oil. Peel the carrot and pumpkin, cut into cubes, add with the ginger and mix under each other. Moisten with the broth and let it simmer for 20 minutes, mix fine. Season with pepper.

Scampi: Peel the scampis, leave a tail on it, remove the intestinal tract. Sprinkle them with curry powder. Heat a large pan on fire with the corn oil. Bake them nicely brown on both sides and keep them on a plate.

Salsa: Finely chop the crops spring onion, mint leaves and coriander and mix with the sesame seeds. Peel the onion and finely chop, mix under it.

Mix the hazelnut oil and lime juice.

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