Pumpkin Crème Soup With Shrimp Cream Cheese And Basil Recipes

PUMPKIN SOUP WITH SHRIMP

Steps:

• Prepare pumpkin cubes and set aside.
• Shell and devein shrimp and reserve both the shrimp and their shells. There should be about 1 1/2 cups of shelled shrimp.
• Put shells into a saucepan and add the water. Add salt to taste and bring to boil. Let simmer about 5 minutes. Strain, discarding shells. There should be about 1 3/4 cups of broth.
• Meanwhile, heat butter in a kettle and add onions and garlic. Cook, stirring often without browning, about 5 minutes. Add pumpkin cubes, shrimp broth and chicken broth and cook 20 minutes. Put the mixture through a food mill. You might use a food processsor or electric blender, but the puree will be a bit fibrous. There should be about 10 cups.
• Return the soup to the kettle and add milk and cream. Simmer 5 minutes. Add shrimp, salt and pepper to taste and simmer 1 minute. Stir in coriander and serve hot.

PUMPKIN SOUP WITH CURRY AND BASIL

Steps:

• Heat oil and sesame oil in a big cast iron pan.
• Add curry powder and garlic. Saute for a minute or so until curry is fragrant and garlic lightly browned. Add onions and squash/pumpkin and saute a little longer.
• Pour over enough hot water to cover veggies. Let simmer covered for about 30 minutes until squash/pumpkin is tender (This step might take longer depending on what type of squash/pumpkin you use).
• When everything is done, puree soup to desired consistency using a hand-held blender. You might need to add more water.
• Season with salt and pepper to taste.
• Just before serving add a tbs or so of the chopped basil to each bowl of soup.

PUMPKIN CRÈME-SOUP WITH SHRIMP, CREAM CHEESE AND BASIL.

Steps:

• Boil in a saucepan (4 qtr.) ½ onion, 1 carrot (peeled), 1 red bell pepper, sliced pumpkin until soft. When the veggies are ready, take them out, don't drain the stock, let them cool a little and blend them together with cream cheese. ***Note from Helen*** I peeled the pumpkin after I boiled it, because it was too hard to peel. All the other veggies should be peeled (and washed) before boiling.'''' Add the blended mix to your stock (you should have 3-4 cups of stock). Season the soup with salt, pepper. Simmer at the minimum heat for 10 minutes and then add shrimp. (***Note from Helen*** the shrimp should be washed, peeled and boiled in salt water separately. It takes only 3-5 minutes to cook your shrimp if it's raw.***) When you added the shrimp, boil your crème-soup for additional 3-5 minutes. Serve warm and add basil just before serving! Enjoy. Helen @ http://www.helenscooking.info