Fresh ginger pumpkin soup

Cream of ginger pumpkin soup with crispy prawns and hazelnuts

100YEARS Ambassador Fish

Luca Montersino

Pastry chef


For 10 servings

Pumpkin and ginger soup

100 g leeks

75 g extra virgin olive oil

75 g Debic butter (1)

900 g pumpkin

1500 g vegetable stock

75 g fresh ginger

5 g curry powder

75 g Debic butter (2)

300 g Debic Culinaire Original

15 g salt

3 g white pepper


600 g prawns

300 g panko bread crumbs

100 g chopped hazelnuts

400 g whole eggs

100 g rice flour


15 g thyme

10 g chives


Pumpkin and ginger soup

Sweat the chopped leeks in the oil and butter, add the pumpkin in small pieces and the ginger, then season with salt and pepper.

Cover with boiling vegetable stock. Cook for 20 minutes, then blend well, flavouring with the curry powder and stirring in the butter and cooking cream to give a creamy emulsified texture.


Clean the prawns.


Make a batter by mixing the rice flour and eggs.

Chop the hazelnuts and mix with the bread crumbs.

Dip the prawns in the batter and cover with the hazelnut panko bread crumbs.


Serve the ginger pumpkin cream soup garnished with fresh thyme, chives and a few drops of cooking cream and place the fried prawns on top and serve.

Recipe tags 100YEARS Ambassador Fish