Shrimp Chili and Salmon Pumpkin Soup

Ingredients

• 1/2 Chopped small pumpkin (1kg)
• 1 average sized, chopped Salmon steak (113g)
• 150g Peeled & deveined shrimp
• 500ml Vegetable stock
• 150ml Double cream
• 20g Pumpkin seeds
• 2 tbsp. extra virgin olive oil
• 1 tsp black pepper
• 1 tsp chilli powder
• 1 tsp paprika powder
• 1 tsp salt

Directions

• Warm the extra virgin olive oil and pumpkin in a casserole pan at medium heat and cook for 10 mins.
• Now add the black pepper, chilli powder, paprika powder, salt and vegetable stock to the casserole pan and stir the soup mixture well.
• Bring it to the boil and then simmer for a further 10 minutes.
• Add the double cream to the casserole pan, stir well and take it off the flame.
• Blend the soup with a hand blender until it is smooth.
• Place the casserole pan back on the flame and bring it to a boil.  Add the salmon and shrimp and simmer for a further 10 minutes.
• Now take the casserole pan off the flame, turn the heat off and give the soup mixture one final stir.
• Serve the soup topped with roasted pumpkin seeds.