Pumpkin Soup With Shrimp *

--PATTI - VDRJ67A

-- 2 tb Unsalted butter

1 lg Yellow onion; chopped

1 sm Leek; white part, slice

- thin 1 sm Carrot; chopped

1 cl Garlic; minced

1/2 Fresh jalapeno pepper; seed

- minced 5 c Beef broth

2 Whole allspice

1 1/2 ts Curry powder

1 lb Solid pack pumpkin

14 oz Unsweetened coconut milk *

1/2 c Heavy cream

2 tb Fresh lime juice

1 tb Light brown sugar; packed

1 tb White wine vinegar

1 1/4 lb Small shrimp; shell, devein

- cut into 1/2" pieces

In heavy skillet melt butter over moderate heat and cook onion, leek, carrot, garlic and jalapeno, stirring, 5 minutes. Reduce heat to very low and cook, covered, stirring occasionally, for 45 minutes. While vegetables are cooking, in a 6 quart heavy pan, 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, untilshrimp are just cooked through, about 5 minutes.

* Available at Asian markets and many specialty shops - some supermarkets.

SOURCE: Gourmet Magazine, November 1995. : Orangerie, Hotel Nassauer Hof, Wiesbaden, Germany.

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