PUMPKIN SOUP WITH SHRIMP

Pumpkin Soup With Shrimp image

Provided by Craig Claiborne

Categories dinner, lunch, one pot, soups and stews, appetizer, main course

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 12

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Ingredients

10 cups rindless, seedless pumpkin cut into 3/4-inch cubes (see instructions)
3/4 pound small shrimp in the shell
2 cups water
Salt to taste, if desired
2 tablespoons butter
2 cups finely chopped onions
1 teaspoon finely minced garlic
4 cups fresh or canned chicken broth
1 cup milk
1 cup heavy cream
Freshly ground pepper to taste
1/4 cup chopped fresh coriander

Steps:

Prepare pumpkin cubes and set aside.
Shell and devein shrimp and reserve both the shrimp and their shells. There should be about 1 1/2 cups of shelled shrimp.
Put shells into a saucepan and add the water. Add salt to taste and bring to boil. Let simmer about 5 minutes. Strain, discarding shells. There should be about 1 3/4 cups of broth.
Meanwhile, heat butter in a kettle and add onions and garlic. Cook, stirring often without browning, about 5 minutes. Add pumpkin cubes, shrimp broth and chicken broth and cook 20 minutes. Put the mixture through a food mill. You might use a food processsor or electric blender, but the puree will be a bit fibrous. There should be about 10 cups.
Return the soup to the kettle and add milk and cream. Simmer 5 minutes. Add shrimp, salt and pepper to taste and simmer 1 minute. Stir in coriander and serve hot.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 888 milligrams, Sugar 7 grams, TransFat 0 grams