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Pumpkin Beetroot Soup with Butter Prawns
Recipe by Sumeet Saigal
Try this tasty Pumpkin Beetroot Soup with Butter Prawns
- Steps
- Ingredients
Ingredients
Pumpkin Beetroot Soup with Butter Prawns
Prawn Head Oil
Goats Cheese Cream
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Steps
- Roughly chop shallots, poblano chilli, celery, and carrots.
- In a large frypan, heat 1 tablespoon vegetable oil on a medium heat. Add chopped vegetables and 4 cloves of black garlic and lightly sauté.
- Transfer vegetables to the bowl of a pressure cooker with 2 litres of water and season with salt and pepper. Cook for on high pressure for 15 minutes. Release the pressure and strain the stock, discarding vegetables.
- To make the coconut milk, soak coconut in 2 cups of boiling water for 25 minutes. Blend with a stick mixer and then strain. Discard solids.
- Peel pumpkin and beetroot and cut each into 3cm cubes. Put into two separate microwave safe bowls and add just enough water to cover the vegetables. Season with salt and pepper.
- Microwave each on high for approximately 10 minutes or until cooked through. Drain vegetables and set aside in each bowl.
- Select 2-3 each of the most evenly cut cubes and slice into 15mm cubes.
- Add 1 tbsp of butter to a medium frypan and heat on a medium heat. Add the smaller cubes and lightly toss until golden. Add salt to taste. Set aside.
- To prepare the soup, combine the remaining pumpkin and beetroot cubes with 1 clove of black garlic in a large bowl. Add 1 cup each of the prepared vegetable stock and coconut milk. Puree until smooth.
- Check soup for seasoning and consistency. Adjust with more coconut milk or stock. Finish with a squeeze of fresh lime.
- Remove heads and shells from the prawns, set aside in a bowl. Devein the prawns, and place prawns in another bowl with 1 tablespoon of vegetable oil. Season with salt and pepper. Toss to coat.
- Heat 1 tablespoon butter in a medium frypan on a medium high heat.
- Lightly fry the prawns for 1-2 minutes each side until cooked through and slightly charred. Set aside.
- For the Prawn Head Oil, heat oil in a medium frypan. Add finely chopped shallots. Cook until translucent and add the reserved prawn heads and shells. Cook for a minute or two.
- Add butter and allow to melt, then season to taste. Let the mixture cool and strain into a small sauce jar or squeeze bottle.
- To make the Goats Cheese Cream, add goats’ cheese and cream cheese to a stick mixer cannister and puree with a stick mixer. Place into a piping bag and set aside.
- To serve, brush a stroke of the pumpkin and beetroot soup on a large soup bowl. Arrange the small cubes of pumpkin and beetroot over the stoke line and pipe mounds of goat’s cheese cream. Arrange the prawns in the middle of the plate.
- Pour soup around the bowl and finish with prawn head oil.
