Pumpkin Soup With Shrimp

Ingredients

• 10 cups rindless, seedless pumpkin cut into 3/4-inch cubes (see instructions)
• ¾ 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
• ¼ cup chopped fresh coriander

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    338 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 19 grams protein; 121 milligrams cholesterol; 979 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. Prepare pumpkin cubes and set aside.
2. Shell and devein shrimp and reserve both the shrimp and their shells. There should be about 1 1/2 cups of shelled shrimp.
3. 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.
4. 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.
5. 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.