Pumpkin Soup with Shrimp

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.