Pumpkin Soup with Shrimp
Yield
6 servginsPrep
25 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | large |
yellow onion
chopped |
|
| 1 | small |
leeks
white part, thinly sliced |
*
|
| 1 | small |
carrots
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| ½ | each |
jalapeño pepper
fresh, seeded, minced |
*
|
| 5 | cups |
beef stock
|
|
| 2 | each |
allspice
whole |
*
|
| 1 ½ | teaspoons |
curry powder
|
|
| 1 | pound |
pumpkin
solid pack |
|
| 14 | ounces |
coconut milk
unsweetened |
|
| ½ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
lime juice
fresh |
|
| 1 | tablespoon |
brown sugar
light, packed |
|
| 1 | tablespoon |
white wine vinegar
|
|
| 1 ¼ | pounds |
shrimp
small, peeled and deveined, cut into 1/2 inch pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter, unsalted
|
|
| 1 | large |
yellow onion
chopped |
|
| 1 | small |
leeks
white part, thinly sliced |
*
|
| 1 | small |
carrots
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 0.5 | each |
jalapeño pepper
fresh, seeded, minced |
*
|
| 1.2 | l |
beef stock
|
|
| 2 | each |
allspice
whole |
*
|
| 7.5 | ml |
curry powder
|
|
| 453.6 | g |
pumpkin
solid pack |
|
| 404.6 | ml/g |
coconut milk
unsweetened |
|
| 118 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
lime juice
fresh |
|
| 15 | ml |
brown sugar
light, packed |
|
| 15 | ml |
white wine vinegar
|
|
| 567 | g |
shrimp
small, peeled and deveined, cut into 1/2 inch pieces |
|
Directions
In heavy skillet melt butter over moderate heat and cook onion, leek, carrot, garlic and jalapeno, stirring, 5 minutes.
Reduce heat to very low and cook, covered, stirring occasionally, for 45 minutes.
While vegetables are cooking, in a 6 quart heavy pan, bring broth to a boil with allspice and curry powder, skimming froth.
Stir in vegetables, pumpkin and coconut milk and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes.
Discard allspice.
In a blender purée soup in batches and return to pan.
Stir in remaining ingredients and salt to taste; simmer, uncovered, stirring occasionally, untilshrimp are just cooked through, about 5 minutes.
