PUMPKIN SOUP WITH SHRIMP

PUMPKIN SOUP WITH SHRIMP image

Yield 8 people

Number Of Ingredients 18

2 TBSP unsalted butter
1 large yellow onion, chopped coarse
white part of 1 small leek, sliced thin, drained
1 small carrot chopped coarse
1 large garlic clove, minced
1/2 fresh jalapeno chili, seeded and minced
5 cups beef broth
2 whole allspice
1 1/2 tsp curry powder
a 1 pd can solid-pack pumpkin
14 ounce can of unsweetened coconut milk
1/2 cup heavy cream
2 TBSP fresh lime juice
1 TBSP firmly packed light brown sugar
1 TBSP white whine vinegar
1 1/4 pds big shrimp (about 60), shelled, deveined, and cut into 1/2 inch pieces
Note: Nana uses bigger shrimps so they don't cook so fast.
Cilantro

Steps:

In a heavy skillet melt butter over moderate heat and cook onion, leek, carrot, garlic, and jalapeño, stirring 5 minutes. Reduce heat to very low and cook vegetables covered, stirring occasionally 45 minutes. While vegetables are cooking, in a 6 quart heavy saucepan 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, puree soup in batches and return to pan. Stir in remaining ingredients and salt to taste. Simmer, uncovered, stirring occasionally, until shrimp are just cooked through, 1-3 minutes.