Pumpkin Soup Wrth Shrimp
|Pumpkin||1 3⁄4 Pound|
|Shelled shrimp||1⁄4 Pound (prawns)|
|Fresh lemon juice||1 Teaspoon|
|Milk||2 1⁄4 Cup (36 tbs)|
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.