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Pumpkin Soup Wrth Shrimp

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  Pumpkin 1 3⁄4 Pound
  Celery sticks 2
  Chopped shallots 3
  Shelled shrimp 1⁄4 Pound (prawns)
  Fresh lemon juice 1 Teaspoon
  Milk 2 1⁄4 Cup (36 tbs)
  Salt To Taste
  Pepper To Taste
  Butter 2 Tablespoon

Skin and seed the pumpkin and remove the pith, Cut the flesh into 1/2 inch (1.25 cm) slices and then into small cubes.
Wash the celery.
Remove the leaves and set aside.
Chop the stalks finely.
Put the shallots, pumpkin, celery stalks and leaves into a casserole.
Add 1/2 cup (5 tablespoons) of water.
Cover and microwave on HIGH for 10 minutes.
Set 1 oz (25 g) of the shrimp (prawns) aside.
Puree the remaining shrimp (prawns) in a food processor.
Add lemon juice.
When the pumpkin is cooked, discard the celery leaves and pour the mixture into the food processor with the shrimp (prawn) puree.
Puree the mixture until smooth.
Put the milk into a bowl and microwave on HIGH for 4 minutes.
Pour over the pumpkin puree and puree again.
Add salt and pepper to taste.

Recipe Summary

Everyday, Healthy

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 916 Calories from Fat 389

% Daily Value*

Total Fat 44 g67.5%

Saturated Fat 25.7 g128.6%

Trans Fat 0 g

Cholesterol 287.7 mg95.9%

Sodium 851.8 mg35.5%

Total Carbohydrates 95 g31.8%

Dietary Fiber 5.3 g21.2%

Sugars 39.2 g

Protein 50 g100.2%

Vitamin A 1227% Vitamin C 140.8%

Calcium 86.8% Iron 57.3%

*Based on a 2000 Calorie diet

Pumpkin Soup Wrth Shrimp Recipe