We offer you a recipe of pumpkin soup under “hat” cooked of puff paste. It is very appetizing to eat warm dough right of the pot and to lunch with a creamy soup in pots with pumpkin and prawns at the same time.
- 500 g (1,1 lb) pumpkin flesh
- 2 glasses of milk
- 1/2 glass of cream
- 1 tbsp sugar
- 200 g (0,44 lb) peeled and boiled prawns
- a leek stalk
- an egg
- poppy seeds
- 500 g (1,1 lb) puff paste
- salt – to taste
- sunflower oil
- dairy butter
Peel pumpkin, cut it into medium pieces and fry it on sunflower oil. Place the vegetable into a pan. Add milk, cream and sugar. Bring the ingredients to boil and cook until the pumpkin softens. Cool the mass and then mix it in a blender. If the consistence of a soup is too thick, you can dissolve it by adding milk. Either you can add melted dairy butter and flour in order to thicken the soup.
Cut leek into thin slices and fry them on dairy butter. At the end of frying add boiled prawns. Stir the ingredients and cook for some minutes. Place the prawns with leek at the bottom of the pots.
You may add salt. However bear in mind that prawns are soaked with sea-salt. Don’t oversalt the dish!
Pour the soup above the prawns in the pots.
Roll the dough. Cut out the 4 circles with a diameter bigger than the throat of the pots.
Beat an egg and grease the throat of the pots. Cover the pots with the dough circles. Press the edges. Grease the dough with egg and top it with poppy seeds.
Preheat the oven to 200°C (392°F). Place the pots inside the oven and bake the dish.
Serve the creamy pumpkin soup with prawns in the pots.
Enjoy your meal!