Ingredients:
- 300 g peeled and diced pumpkin
- 100 g onion cut into cubes
- 1 apple cut into cubes with the skin on
- 1 teaspoon curry
- some cayenne pepper, salt
- 40 g butterfat
- 1 piece of ginger
- 800 g poultry stock
- 400 g cream
- 1 teaspoon apple cider vinegar
- 16 crabs or small prawns
- 20 g roasted pumpkin seeds
Sauté the onion in butter until translucent, then add the diced apple and diced pumpkin and allow everything to brown. Now add the curry, salt, cayenne and ginger and cook for a short time. Then deglaze with the chicken stock and vinegar. Simmer for 20 - 30 minutes until everything is soft. Add the cream at the end, bring to the boil briefly and then blend and pass through a coarse sieve so that the pulp serves as a binding agent, season to taste and blend again briefly.
Season the prawns with salt and lemon juice and fry.
Dressing:
Place the prawns in a warm soup dish and pour the soup over them, garnish with whipped cream, pumpkin seed oil, roasted pumpkin seeds and a chervil leaf.
