How to make
For the soup:
A pumpkin, which is about a kilogram, is cleaned from the seeds and cut into pieces. Put it in a baking tray.
Season it with salt, freshly ground black pepper, fresh rosemary, garlic cloves and olive oil. Turn the pieces upside down and bake them at 340°F (170°C) for 50-60 minutes.
Heat oil in a pot and fry 1 finely chopped onion. Add spices: turmeric, curry, cloves and nutmeg.
Add the vegetable broth, the coconut milk, the cooking cream, roasted pumpkin (which we have peeled) and garlic cloves from the tray. Boil for 10 minutes and blend.
For the shrimp:
Clean the scales, by trying to keep the tails. Season them with salt and black pepper. Dip them in the beaten egg and then in the coconut shavings. Fry them at medium heat in butter.
Serve the pumpkin soup in a bowl. Add croutons in the middle. Decorate the top with carrot flowers, purple potatoes, sprouts and seeds.
Stick a shrimp on a cocktail stick and place it at one end of the bowl.
Serve the roasted pumpkin, shrimp and coconut cream soup.
