SOUPS: This is a nice & nutritious soup that can be put together in no time at all.

PUMPKIN & SHRIMP SOUP

 

 

 

 

1 squash or 700g Japanese pumpkin                                         

4 shallots, diced

olive oil                                                                      

salt & pepper & grated nutmeg

4 to 6 cups chicken or vegetable stock                                                                 

1//2 lb. cooked shrimp

 

 

 

 

Cut squash or pumpkin into halves or quarters and immerse into boiling water in a large pot. Bring back to the boil; then reduce heat and simmer for 6-8 minutes until soften. Cool until able to handle; then remove skin with a paring knife. Cut flesh into small dices.

 

Sweat pumpkins in olive oil & shallots for a few minutes over medium heat. Add in salt & pepper & nutmeg to taste to season pumpkin. Pour in stock, bring to a simmer & cook 20 minutes. Take pan off heat, & use a hand blender to puree until smooth. Add cooked shrimp, adjust seasoning.