Creamy Shrimp in Pumpkin

Sauté the onion and garlic in butter or oil until translucent.

Add the pumpkin cubes and sauté briefly.

Deglaze with vegetable stock and simmer for about 15 minutes until soft.

Add the cream or coconut milk and season with salt, pepper, and nutmeg.

Pure everything finely – it should be nice and creamy.

Fry the shrimp:

Pat the shrimp dry, season with salt, pepper, and chili flakes, if desired.

Fry in a hot pan with a little oil or butter for 2–3 minutes per side.

Fry the garlic briefly at the end and drizzle with a little lemon juice.

Finish:

Add the shrimp to the pumpkin cream or serve separately.

Sprinkle with herbs and, if desired, Parmesan cheese.

Serve with: Pasta (e.g., tagliatelle), baguette, or a creamy risotto.

✅ Tips:
You can also refine the pumpkin cream with a splash of white wine or some Parmesan cheese.

For extra flavor, add some thyme or sage to the sauce.

If you like, you can also stir in some baby spinach.