Pumpkin CrÈme Soup With Shrimp Cream Cheese And Basil Recipes

CREAM OF PUMPKIN SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
• Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Transfer broth mixture into the container of a blender or processor. Process until smooth.
• Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
• Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

PUMPKIN CRèME-SOUP WITH SHRIMP, CREAM CHEESE AND BASIL.

Steps:

• 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! Enjoy. Helen @ http://www.helenscooking.info

PUMPKIN SOUP WITH SHRIMP

Steps:

• Prepare pumpkin cubes and set aside.
• Shell and devein shrimp and reserve both the shrimp and their shells. There should be about 1 1/2 cups of shelled shrimp.
• Put shells into a saucepan and add the water. Add salt to taste and bring to boil. Let simmer about 5 minutes. Strain, discarding shells. There should be about 1 3/4 cups of broth.
• Meanwhile, heat butter in a kettle and add onions and garlic. Cook, stirring often without browning, about 5 minutes. Add pumpkin cubes, shrimp broth and chicken broth and cook 20 minutes. Put the mixture through a food mill. You might use a food processsor or electric blender, but the puree will be a bit fibrous. There should be about 10 cups.
• Return the soup to the kettle and add milk and cream. Simmer 5 minutes. Add shrimp, salt and pepper to taste and simmer 1 minute. Stir in coriander and serve hot.

PUMPKIN SOUP WITH CURRY AND BASIL

Steps:

• Heat oil and sesame oil in a big cast iron pan.
• Add curry powder and garlic. Saute for a minute or so until curry is fragrant and garlic lightly browned. Add onions and squash/pumpkin and saute a little longer.
• Pour over enough hot water to cover veggies. Let simmer covered for about 30 minutes until squash/pumpkin is tender (This step might take longer depending on what type of squash/pumpkin you use).
• When everything is done, puree soup to desired consistency using a hand-held blender. You might need to add more water.
• Season with salt and pepper to taste.
• Just before serving add a tbs or so of the chopped basil to each bowl of soup.

SHRIMP AND CREAM CHEESE SOUP

Steps:

• In a heavy 5-quart soup pot, slowly melt the cream cheese and butter over low heat.
• Then add the green onions and gently simmer them for about 10-12 minutes.
• Next, stir in the potato soup and both cans of corn and continue the simmering process for an additional 15 minutes.
• Then begin stirring in the milk in order to reach the desired consistency--start off with a half of cup, then add more if you desire.
• At this point the soup should be nice and thick, having the texture of light pancake batter.
• Finally, just before you are ready to eat, fold in the shrimp, stir in the seafood seasoning, and heat pot to hot and bubbly.

CREAMY BASIL JACK O' PUMPKIN

Steps:

• Heat oil in a skillet over medium heat; cook and stir onion, garlic, and pepper in hot oil until onion is golden, 10 to 15 minutes. Stir pumpkin into onion mixture and cook until pumpkin is tender, 15 to 20 minutes.
• Stir cream cheese, mayonnaise, and basil puree together in a microwave-safe bowl; microwave until warmed and smooth, about 1 minute. Pour cheese mixture over pumpkin mixture and toss to coat; cook until warmed, about 5 minutes.

CREAM OF BASIL SOUP

Steps:

• In a saucepan, simmer broth and basil, uncovered, for 15 minutes. In another saucepan, melt butter. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in broth and sour cream (do not boil).

PUMPKIN CRÈME-SOUP WITH SHRIMP, CREAM CHEESE AND BASIL.

Steps:

• 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! Enjoy. Helen @ http://www.helenscooking.info