Pumpkin Cream with Shrimp

A delicious, light, practical, and economical dish that is very popular with both adults and children. This pumpkin cream with a touch of curry and shrimp will be the highlight of the meal at home.
Ingredients
2
Servings
  • 600 grams pumpkin
  • 1 tablespoon canola oil
  • 5 grams ginger, Approximately 2.5 cm
  • 1 tablespoon curry
  • 500 milliliters vegetable broth
  • 100 milliliters low-fat milk
  • 4 cloves garlic
  • 1 1/2 tablespoons olive oil
  • 6 jumbo shrimp
  • salt and pepper
Preparation
15 mins
15 mins
Low
  • Wash and peel the pumpkin, remove the seeds, and cut it into cubes.
  • Wash and peel the ginger, then slice it thinly. Set aside.
  • In a pot, heat the canola oil and cook the pumpkin for two to three minutes.
  • Add 500 ml of vegetable broth, cover, and cook over medium heat for 8-10 minutes.
  • Wash and devein the shrimp (make an incision on the back and remove the vein -the black thread-). Set aside.
  • Peel the garlic and slice it thinly.
  • In a skillet, heat the olive oil and sauté the garlic over medium heat; when it starts to brown, add the shrimp and cook until they open up butterfly-style or until they turn pink.
  • Remove the pumpkin from the heat and blend until you achieve a fine cream; add the milk, ginger, salt, pepper, and curry. Mix everything very well and cook for two more minutes over medium heat.
  • Lower the heat, add the shrimp, and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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