Pumpkin Crème Soup with Shrimp, Cream Cheese and Basil


2 pound of pumpkin;
1 cup of cream cheese;
1 carrot;
½ cup of shrimp;
1 teaspoon of fresh ground pepper;
1 teaspoon of Italian seasoning mix;
½ mid-sized onion;
2 teaspoons of salt;
½ cup of fresh basil;
1 red bell pepper;


Boil in a saucepan (4 qtr.) ½ onion, 1 carrot (peeled), 1 red bell pepper, sliced pumpkin until soft. When the veggies are ready, take them out, don’t drain the stock, let them cool a little and blend them together with cream cheese. ***Note from Helen*** 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.’’’’ Add the blended mix to your stock (you should have 3-4 cups of stock). Season the soup with salt, pepper. Simmer at the minimum heat for 10 minutes and then add shrimp. (***Note from Helen*** 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 added the shrimp, boil your crème-soup for additional 3-5 minutes. Serve warm and add basil just before serving!
Helen @ http://www.helenscooking.info


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.

Other Names:

Pumpkin soup


6 people


Wednesday, September 28, 2011 - 11:58am


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