This time I have to say that the outcome of the recipe has been a total surprise, this recipe is the demonstration that even in a student house kitchen it’s possible to make healthy and tasty meals 😀 So I’m definitely more than happy to share it with you and give you another possible meal idea for one of your Christmas dinners 🙂 Oh yes and the recipe is also gluten, wheat & lactose free! 😉
1 kg Pumpkin
250 ml Coconut milk
Scrimps (I bought them frozen and one pack was enough)
Unless the pumpkin you are using is already baked and smashed, start from cutting it into pieces, brushing on top of it some olive oil and putting it in the oven at 200°C until it’s soft enough to smash it (it will take around 30-40 min) 😉
In the meanwhile cut the onion, the garlic and the chilli into little pieces, put everything together in a pan with olive oil and cook them until they are sautéed.
Once the smashed pumpkin will be ready, divide the onion&chilli mix in two pans. In one pot you’ll add to it the smashed pumpkin and the coconut oil in order to make the soup. While in the other pan, you’ll stir fry the scrimps with the second half of onion&chilli mix.
Once both dishes are ready and you have seasoned to taste, pour in a bowl some soup and add on top of it 4/5 shrimps.
As you can see it sounds like a fancy dish but it’s not difficult at all to make so even better!
Hope you’ll enjoy as I did and let me know in the comments below if you try the recipe! 🙂
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