W51 - Open briefing - Core - try to use EID: (fles)pumpkin (1/2)

Add the butternut squash, then pour in the water crumble in the stock cube (see pantry for amounts). Bring to a boil, then cover with the lid and allow to simmer for 20 minutes or until the butternut squash is done. Boil plenty of water in a pot or saucepan and cook the noodles for 4 - 5 minutes until al dente. Drain and rinse under cold water, then set aside.

Meanwhile, chop the coriander. Zest the lime and cut it into quarters. Cut off the top of the red chili pepper, then roll the chili pepper in your hands so as to release the seeds. Allow the seeds to fall out as preferred, then chop the chili pepper into thin rings. Reserve 2 - 3 rings per person to use later as garnish.

Melt the butter in a frying pan over medium-high heat. Fry the shrimp with the chili pepper* for 3 minutes. When the shrimp are done, take the pan off the heat and stir in 0.5 tsp lime zest per person. Season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

To the soup, add the coconut milk and the juice of one lime wedge per person. Remove from the heat and use an immersion blender to process until smooth. Blend in some extra water if you'd prefer the soup to be less thick, then season to taste with salt and pepper.