Pumpkin Creme-Soup with Shrimp, Cream Cheese and Basil. Recipe

It's autumn and it means that it's time for a great pumpkin soup with shrimp that I just LOVE cooking. It doesn't require a lot of effort but it comes out perfectly smooth, bringing in the autumn flavors and colors into your kitchen. I tasted this soup long time ago in Europe, brought it into my kitchen and my family just loves it. Hope, you will too.

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Servings:

Ingredients

2 pounds pumpkin
1 cup cream cheese
1 carrot
1/2 cup shrimp
1 teaspoon fresh ground pepper
1 teaspoon Italian seasoning mix
1/2 mid-sized onion
2 teaspoons salt
1/2 cup fresh basil
1 red bell pepper

Directions

Boil in a saucepan (4 qtr.) 1/2 onion, 1 carrot (peeled), 1 red bell pepper, sliced pumpkin until soft. When the veggies are ready, take them out, do not drain the stock, let them cool a little and blend them together with cream cheese. ***Note: I peeled the pumpkin after I boiled it because it was too hard to peel. All the other veggies should be peeled (and washed) before boiling.
Simmer at the minimum heat for 10 minutes and then add shrimp. (***Note: The shrimp should be washed, peeled, and boiled in salt water separately. It takes only 3-5 minutes to cook your shrimp if it's raw.)
When you've added the shrimp, boil your creme-soup for an additional 3-5 minutes. Serve warm and add basil just before serving!
Enjoy.

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