Pumpkin velouté with seared prawns and pumpkin seeds

Ingredients

For 1 serving

• Pumpkin300 g
• Potatoes100 g
• Shrimp160 g
• Pumpkin seeds10 g
• Extra virgin olive oil1 tablespoon
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: shellfish

In season: September – February

Method

1. Peel the pumpkin, remove the seeds and fibres and cut it into cubes of about 2 cm; peel the potatoes and cut them the same way.
2. Heat half the oil in a pot over medium heat with a sprig of rosemary, add the pumpkin and potatoes and let them take on flavour for 3 minutes, stirring. Just cover with hot water, salt and cook for 20 minutes over medium heat, until the vegetables crush with a fork.
3. Remove the rosemary and blend with a stick blender until smooth; if it's too thick add a little hot water, if too thin reduce it for a few minutes over low heat.
4. Meanwhile toast the pumpkin seeds in a small dry pan over medium heat for 2 minutes, until they puff and pop.
5. Peel the prawns, removing the dark vein. Heat the rest of the oil in a frying pan over high heat and sear them for 1–2 minutes per side, until pink; season with salt and pepper.
6. Pour the soup into a deep bowl, lay the prawns on top and finish with the pumpkin seeds.