1 portion contains approximately:
| 296 | kcal |
| 22 g | protein |
| 12 g | fat |
| 25 g | carbohydrates |
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For the soup:
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600 g pumpkin (or butternut squash)
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100 g leeks
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2 cloves of garlic
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3 cm piece of ginger
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1½ tbsp rapeseed oil
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1 tsp curry powder
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300 ml vegetable stock
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200 ml low-fat milk
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Black pepper
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Salt
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For the prawns:
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6 king prawns (150g)
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2 cloves of garlic
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1 chili pepper
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1 tsp rapeseed oil
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1
Wash the vegetables for the soup.
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2
Cut the pumpkin into eighths, remove the seeds, and dice.
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3
Slice the leeks into thin strips.
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4
Peel and dice the ginger and garlic.
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5
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.
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6
Meanwhile, slice each prawn lengthwise along its back, but don’t cut through completely. Devein the prawns, rinse with cold water and pat dry.
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7
Peel and quarter the garlic for the prawns.
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8
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.
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9
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.
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10
Increase the heat under the pan. Open the prawns so they resemble butterflies and cook for about 2–3 minutes in the oil.
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11
Add the milk to the soup and heat. Purée the soup and season with curry powder, salt, and pepper.
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12
Fill the bowls with the soup and arrange the prawns decoratively in the middle.