Cream of pumpkin, sweet potato soup & shrimps

Cream of pumpkin and sweet potato soup with shrimps
Hot pan 5lt 32cm & sec quick
Hot pan 3lt 28cm

Cooking time: 60’

Ingredients
500gr shrimps
1 ½ kilo pumpkin, in pieces
1 kilo sweet potato, in pieces
1 red onion, roughly chopped
8 tablespoons extra-virgin olive oil
1 leek, thinly chopped
2 spring onions, thinly chopped
2 garlic cloves
25 cherry tomatoes
½ bunch of celery
2 tablespoon fresh dill
1 teaspoon tarragon
Himalayan salt
Freshly ground pepper
50ml water

Execution
• Pre-heat the pot 5lt in medium heat and set the audiotherm to ‘steak’.
• Add the onions, the leek, 1 garlic clove, and 2 tablespoons of olive oil to sauté.
• Add the celery, the cherry tomatoes, and slowly all the other ingredients.
• Close the lid and set the audiotherm to ‘carrot’.
• Pre-heat the 3lt in medium heat and set the audiotherm to ‘steak’.
• Add the 6 tablespoons of oil, 1 garlic clove, the shrimps for 2’, till they change colour.
• Add the salt, and pepper.
• Blend the soup with an immersion blender, or multi.
• Serve with fresh celery leaves and the shrimps on top.
Enjoy!