Tangerine Pumpkin Soup with Shrimp
Cooks in:
45mins
Levels:
Easy
Serves:
4
List of Ingredients
- 3 C. of vegetable broth
- 1 LB. of pumpkin
- 1.5 OZ. of shallot
- 1.5 OZ. of briochestyle bread
- 8 LARGE of shrimp
- 1 WHOLE of tangerine
- Taggiasca olives, pitted
- Soy sauce
- Extravirgin olive oil
- Salt
- Pepper
Method
Cut the pumpkin into chunks. Sauté the chopped shallot in 1 tablespoon of olive oil for 1 minute, then add the pumpkin and sauté for another minute. Cover with the broth and simmer for 30 minutes: the pumpkin must fully cook down. Stir to obtain puree that’s not completely smooth.
Cut the brioche (or any kind of sliced bread) into cubes and sauté in a pan with a bit of olive oil until crispy. Peel the shrimp, then finely chop them with a knife like a tartare.
Season with a pinch of salt, some freshly ground pepper, the zest and juice of the tangerine, a drizzle of olive oil, and a few drops of soy sauce. Place the pumpkin puree in bowls, top with the shrimp mixture, and garnish with a few olives, the brioche croutons, and some tangerine zest.
