Wednesday, December 9, 2009

Pumpkin Shrimp Soup

Weather is getting chilly,
it is such a comfort to have a bowl of
home made soup.

Invite some friends coming over
and share your creativity in cooking

in this holiday season.

3 pounds pumpkin, peeled and cut into 3/4-inch pieces
1/2 tablespoon finely chopped thyme
4 tablespoons extra virgin olive oil
Salt and pepper to taste
1 small yellow onion, diced
3 cups chicken stock
1/2 cup dry white wine
3 bay leaves
1 pounds raw shrimp, peeled
1/4 cup heavy cream or crème fraîche
yellow onion

Sautee diced onion in 3 tablespoon of olive oil until tender, toss in the pumpkin pieces and thyme. Season with salt and white pepper. Sautee for 15 mins. Add 1 cup of chicken stock and simmer for another 15 mins until pumpkin is tender. Stirring occasionally. Cool and puree.

Working in batches to puree the pumpkin mixture in a blender or food processor until smooth, then transfer back to the pot, add the rest of the chicken stock, wine, bay leaves and simmer for 10 mins. Check seasoning. Then add shrimp and low simmer for another 10 mins or cook until the shrimp turn pink.
Bay Leaf

Remove from heat and immediately whish in cream. Ladle into warm soup bowls and serve.


Serve 4


You might also like
Orange Chicken
Pomelo Shrimp Salad

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