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

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

Yield 6 plates

Number Of Ingredients 10

2 pound of pumpkin;
1 cup of cream cheese;
1 carrot;
½ cup of shrimp;
1 teaspoon of fresh ground pepper;
1 teaspoon of Italian seasoning mix;
½ mid-sized onion;
2 teaspoons of salt;
½ cup of fresh basil;
1 red bell pepper;

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