Preparation Time : 45 mins
Servings: 4
|
2 pumpkins |
|
400 g shrimps |
|
2 cloves of garlic |
|
oil |
|
2 1/2 l stock |
|
2 potatoes |
|
2 cm ginger root |
|
1 tsp tomato paste |
|
salt |
|
pepper |
|
cayenne pepper |
|
curry powder |
|
nutmeg |
|
250 ml cream (1 cup) |