Step 1

In a large saucepan, pour 1 liter of water, the pumpkin and potatoes, peeled and cut into pieces, the ginger and fresh garlic. Cook over medium heat.

Step 2

Peel the shrimp and remove them from the intestine. If they get dirty, rinse them quickly and dry them from excess water.

Step 3

In a bowl put the shrimp, a pinch of salt, the garlic powder and 1 Tbsp of cornstarch and mix gently and set aside.

Step 4

When the vegetables are almost cooked, add the coconut milk, mix and finish cooking.

Step 5

Blend the vegetables in a smooth and velvety cream. Add the coconut butter and season with salt, make another smoothie and keep it warm.

Step 6

In a non-stick pan, add a drop of oil and when hot, cook the prawns for about 1 ½ minutes per side.

Step 7

Serve the soup with the prawns in their oil in the center, some coriander leaves to taste and a lime wedge.