The pumpkin cream with shrimp is a refined first course perfect for enjoying on autumn days.
This recipe with a spicy flavor is easy to prepare: I made the pumpkin cream by cooking the pumpkin in a pan with potatoes, onion, carrot, and curry.
I served this cream with chopped almonds and fresh shrimp sautéed in a pan with oil and curry.
With few fresh and quality ingredients, you’ll enjoy a dish to savor!
Also try:
Chickpea Cream with Shrimp
First courses with pumpkin
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 9 oz pumpkin (already cleaned)
- 2.5 oz potatoes
- 7 oz shrimp
- 1 carrot
- to taste onion
- to taste curry
- 1 teaspoon dried sage
- to taste extra virgin olive oil
- to taste salt
- 6 almonds
Tools
- Immersion Blender
Steps
To make the pumpkin cream with shrimp, clean the pumpkin by removing the skin, inner filaments, and seeds.
Cut the pumpkin, potatoes, and carrot into cubes.
In a pan, pour a drizzle of extra virgin olive oil and the chopped onion. Add the carrot and curry, and put on the flame to heat.
Then add the pumpkin and potatoes, and cook for 10 minutes.
Add a ladle of hot water (or vegetable broth) and cook on low heat for about 15 minutes, stirring occasionally. If necessary, add more hot water (or broth).
When the vegetables are well cooked, blend them with an immersion blender until creamy. If it is too thick, add hot water.
Wash the shrimp under running water, removing the head and shell. Then remove the internal intestine: cut the back of the shrimp with a knife and remove it gently, trying not to break it.
In a pan, pour a drizzle of extra virgin olive oil and a teaspoon of curry. Heat over moderate flame.
Pour the shrimp and sauté them in the pan. Add a pinch of salt and cook the shrimp for three minutes on each side until they are pink and cooked through.
Plate the pumpkin cream, garnish it with shrimp and chopped almonds. Serve and enjoy your meal!
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