How to make
Peel the shrimp, but leave 4 of them whole.
Heat olive oil (you can also use ordinary sunflower oil) and fry the peels and heads until they release all of their flavor. Press them with a spoon to release all of their juices from the heads.
Strain the flavored oil and place it back onto the hob. Put the chopped onion in it and leave it to cook over medium heat while you prepare the other vegetables.
Cut the potatoes, pumpkin and carrot into cubes and place them next to the already softened and semi-cooked onion, along with two or three pinches of salt. Cook for 3-4 minutes and add the tomato puree. The scent is wonderful!
After another minute, pour in the brandy and stir until the alcohol evaporates.
Put 1 liter of water and leave the soup boil for 20 minutes until the vegetables are fully cooked, then put the peeled shrimp and as much black pepper as you like and after a minute or two remove it from the heat. You can add water during cooking, if needed.
Blend into a smooth and delicate texture and take care of the decoration.
Get wooden sticks a little longer than the shrimp you have. Pierce them from the head to the tail, longitudinally, each of the unpeeled ones, that you have set aside.
Heat a frying pan over high heat with a few drops of olive oil and coarse salt and briefly roast the shrimp on each side (depending on their size, but about a minute on each side is enough).
Serve the pumpkin soup by placing one shrimp in the middle of each portion. Garnish them with a little fresh, very finely chopped parsley.
Pumpkin and shrimp cream soup is ready.
