Pumpkin Soup with Rosemary Scent with Brandy Prawns and Black Sesame Seeds

A simple but delicious proposal, perfect for a warm and comforting first course, ideal for autumn lunches or dinners. This dish, despite being made with simple ingredients, is refined and elegant, thanks to the quality of the products used, such as the pumpkin. It is perfect to serve as an entrée in an important lunch, perhaps in mini portions in glass glasses, or as a first course for special occasions. Pumpkin soup is a dish that has its roots in the healthy and genuine recipes of the peasant tradition, where with a few simple ingredients it was possible to bring to the table a tasty, nutritious dish full of benefits. Now let's see what we need to make our Pumpkin Soup with Rosemary Scent with Brandy Prawns and Black Sesame Seeds. Ingredients for the soup 400 grams of Pumpkin 2 potatoes 1 sprig of rosemary 500 ml vegetable stock 2 spring onions 40 ml of extra virgin olive oil salt freshly ground black pepper You will also need 12 prawns 50 ml of brandy lime peel 1 clove of garlic salt extra virgin olive oil black sesame seeds Ingredients for the vegetable broth 1 liter of water a carrot celery stalk onion a tomato Preparation Prepare the vegetable broth: put 500 ml of water, carrots, an onion, a celery stick and a tomato in a saucepan and bring to a boil. For the pumpkin soup, peel the pumpkin, cut it into slices and then into cubes. Wash and peel the potatoes, cutting them into cubes as well. Peel the spring onions and slice them thinly; Put them in a saucepan with a drizzle of oil and a sprig of rosemary, letting them brown. Add the potato and pumpkin cubes, stir and add enough broth to cover the vegetables. Cook for thirty minutes, remove the sprig of rosemary and blend everything with a hand blender. Season with salt and pepper and add a drizzle of oil. Wash the prawns under running water. We can remove the head and the internal black thread or, if we prefer to keep the head, gently lift the carapace under the head and remove the black thread with a toothpick. Heat a drizzle of extra virgin olive oil in a pan, brown a clove of garlic and, as soon as it is golden, remove it. Add the prawns, deglaze them with the brandy and add salt and lime zest. Serve the soup, placing the prawns in the center and completing with a sprinkling of black sesame seeds.