Cooking with Hans Baer
FAVOURITE RECIPES:
REGIONAL AND SEASONAL HIGHLIGHTS
Frisian pumpkin soup with prawns
Ingredients (4 servings):
1 pumpkin (approx. 1 kg)
2 potatoes
1 onion
2 cloves of garlic
1 litre vegetable stock
200 ml coconut milk
200 g North sea prawns
2 tbsp olive oil
1 tsp ground ginger
1 tsp turmeric
Juice of half a lemon
Fresh parsley to garnish
Salt and pepper to taste
Preparation 1:
Wash, peel, halve and deseed the pumpkin and cut into small cubes.
Peel and dice the potatoes.
Peel and finely chop the onion and garlic.
Heat the olive oil in a large pan and sauté the onion and garlic until translucent. Add the diced pumpkin and potato and fry briefly.
Preparation 2:
Deglaze with vegetable stock and add the ginger and turmeric. Bring everything to the boil and simmer for about 20 minutes until the vegetables are soft.
Finely puree the soup with a hand blender.
Stir in the coconut milk and flavour the soup with salt, pepper and lemon juice.
Heat the prawns briefly in a pan with a little olive oil until they are warm.
Preparation 3:
Pour the hot pumpkin soup into bowls and top with the warm prawns.
Garnish with fresh parsley and serve.
Tip: A piece of fresh baguette or wholemeal bread goes perfectly with this soup.
We recommend a glass of Cabernet Blanc with it.
