INGREDIENTS
- 1 onion
- 1 garlic clove without stalk
- 1 leek
- 2 carrots
- 2 zucchini
- 1 potato
- 500gr yellow pumpkin
- 20gr grated fresh ginger
- 100ml olive oil
- 100ml white wine
- 4 large cleaned shrimps No 1
- 4 tbsp yoghurt
- salt, pepper
- chives (optional)
PREPARATION
Sauté the vegetables in olive oil until they become soft. Cut the pumpkin in small pieces and pan-fry it last, along with the grated ginger. Add white wine to simmer and fill with enough liquid (vegetable juice or water) to cover the vegetables. Boil in medium heat until the vegetables are cooked. Blend the mixture to give it a soft texture. Taste for salt and pepper. Sauté the shrimp in a drizzle of olive oil, add salt and pepper and white wine.
TO SERVE
Serve the soup in a deep bowl. Add a shrimp and one tbsp of yoghurt per portion. Garnish with chives.
