Ingredients:
10 people:
2 hokaido pumpkins (roughly diced, without seeds, but with peel)
4 shallots (peeled)
50 g ginger (peeled)
3 red chillies (without seeds)
1 fennel (without stalk, roughly diced)
2 l vegetable stock
5 oranges
250 g butter
40 scampi prawns
2 chopped coriander
3 dl oil
Procedure:
Brown all the vegetables and cook them until tender in vegetable stock.
Blend everything very finely and strain the soup through a fine-mesh sieve (save the pulp for the hummus)
Bring the soup to the boil and season with salt and pepper, then add the juice from the oranges a little at a time until the soup has the desired flavour. Before serving, blend in the butter with a hand blender.
Mix the oil with the fresh coriander and salt and pepper, marinate the prawns for 2 hours. Roast them over a high heat just before serving or a little before, but make sure the prawns are not completely cold.
Arrange the prawns in a deep dish, perhaps with some freshly picked coriander, serve and pour the soup over the prawns from a warm jug, inside your guests, so that the fragrance spreads around the table.
Serve some freshly baked bread with the soup.
Ingredients
Directions
Brown all the vegetables and cook them until tender in vegetable stock.
Blend everything very finely and strain the soup through a fine-mesh sieve (save the pulp for the hummus)
Bring the soup to the boil and season with salt and pepper, then add the juice from the oranges a little at a time until the soup has the desired flavour. Before serving, blend in the butter with a hand blender.
Mix the oil with the fresh coriander and salt and pepper, marinate the prawns for 2 hours. Roast them over a high heat just before serving or a little before, but make sure the prawns are not completely cold.
Arrange the prawns in a deep dish, perhaps with some freshly picked coriander, serve and pour the soup over the prawns from a warm jug, inside your guests, so that the fragrance spreads around the table.
Serve some freshly baked bread with the soup.
