Seafood and Pumpkin Soup Recipe

From Dorothy McNett's Recipe Book.

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Seafood and Pumpkin Soup

From Dorothy McNett's recipes at Use any seafood as desired, even some already cooked crab or shrimp, etc.

1 small pumpkin or winter squash, to yield about 1 - 1 1/2 cups pulp
3 - 4 cups seafood or vegetable stock (low sodium)
1/4 -1/2 teaspoon sea salt
a few pinches of dried thyme, or freshly snipped fresh thyme, etc.
1/2 - 3/4 pound fresh shrimp or prawns, or other fish or seafood as desired

Wash the pumpkin or squash. Cook in the microwave 4 minutes. Using a kitchen towel, remove from the oven and allow to cool a few minutes, or until you can comfortably slice it in half. Remove the seeds. Place the 2 halves cut sides down on a glass or ceramic plate. Cook another 2 - 3 minutes, or until it is fork tender. Allow to cool. When you can handle it, using a small spoon remove the pulp from the skin. You should get 1 - 1 1/2 cups or so. More or less will work! Using a potato masher or the food processor, make a nice smooth pulp and place in a saucepan. Add the stock, salt, and thyme and bring to a low boil stirring to make a smooth mixture. Carefully add the seafood of choice and cook several minutes until done. Taste and correct seasonings as desired, and serve!

Recipe created 2017-10-23.

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