Pumpkin Cream Soup with Shrimp and Garlic Bread

Preparation time: 60 min. For 4 servings.

1. Peel and clean the pumpkin.
2. Cut it into cubes and boil it in water or vegetable broth.
3. Drain the pumpkin and purée it together with the cream and the milk.
4. Leave it to simmer on low heat (if it is too thick, you can add more milk or some of the broth in which the pumpkin was boiled).
5. Add the cinnamon, the star anise and the saffron dissolved in a little of the hot broth. Season well with salt and black pepper.
6. Braise the cleaned shrimp in a little heated olive oil and season them with salt, black pepper, the grated lime zest and 15 g of butter. Then add them to the pumpkin cream soup.
7. Cut the baguette into slices and toast them in a preheated oven for a few minutes until crispy.
8. Melt the butter in a saucepan over moderate heat and add the thyme leaves and the halved garlic cloves.
9. Before the garlic starts to fry, remove the saucepan from the heat and let it cool slightly.
10. While they are hot, brush them with the garlic-herb butter and serve them alongside the soup with the shrimp.