Cream of Pumpkin with Seafood

[Ingredients]

• 300g salmon fillet - cut into pieces

• 4-6 large tiger prawns - peeled and reserve shells

• 3 garlic cloves - chopped

• 3 ginger slices

• 250g pumpkin - peeled and cut into pieces

• 1 carrot - peeled and cut into pieces

• 1 yellow onion - peeled and chopped

• 1 zucchini - cut into pieces

• 100ml cooking cream

[Steps]

1. Pan-fry prawn head and shells with 1/2 cup oil and ginger slices till fragrant. Strain and reserve oil.

2. Rinse shells then simmer it with 500ml water for 30mins. Strain and reserve stock.

3. Saute onion and garlic till fragrant. Add in pumpkin and carrot and cook covered over low heat.

4. Followed by prawn stock, salt and pepper. Allow to simmer till vegetables are soft.

5. Using a handheld blender, blend till mixture is smooth. Stir in cream and adjust seasoning.

6. Add in zucchini, turn off fire, and keep it covered for 10mins.

7. Meanwhile, pan-fry prawns and salmon till just cooked. Set aside.

8. Lastly, add prepared seafood into pumpkin soup.
   

Adapted from: https://www.instagram.com/p/CHcJsMtptdE/?igshid=147hiw1qhizhe