Sunday, September 8, 2013

Pumpkin Soup with Shrimp and Lime Crockpot Recipe

Pumpkin Soup with Shrimp and Lime Crockpot Recipe

Ingredients needed:

* 3 leeks, white part only, cleaned and coarsely chopped
* 1 tablespoon of vegetable oil
* 6 cups of peeled pumpkin, cut into 2-inch cubes (Note: If pumpkin in unavailable, substitute any orange-fleshed squash, such as acorn or butternut)
* 4 cups of chicken or vegetable broth
* 1 teaspoon of salt
* 1 teaspoon of freshly ground pepper
* 1 teaspoon of Zest and juice of 1 lime
* Pinch of cayenne pepper
* 1 cup of heavy or whipping cream
* 8 oz. cooked salad shrimp
* 6 to 8 cherry tomatoes, halved
* 2 tablespoons toasted pumpkins seeds, optional
* 2 tablespoons of finely chopped chives or cilantro leaves

Preparation steps:

* In crockpot, combine leeks and oil. Stir well. Cover and cook on high for 1 hour, until leeks are softened. Add pumpkin, broth, salt and pepper to taste. Cover and cook on low for 6 hours or high for 3 hours, until pumpkin is tender.
* Transfer to a blender or food processor fitted with metal blade, in batches.
* If serving hot, return soup to crockpot, add lime zest and juice, cayenne, cream and shrimp and cook on high for 20 minutes, until shrimp are heated through. If serving cold, combine ingredients in a large bowl and chill thoroughly.
* When ready to serve, ladle soup into individual bowls and garnish with cherry tomatoes, pumpkin seeds, if using, and chives or cilantro.

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