---------- Recipe via Meal-Master (tm) v8.04
 
       Title: Pumpkin Soup with Shrimp *
  Categories: Soups, Seafood, Restaurant, German
       Yield: 8 servings
 
 ------------------------------PATTI - VDRJ67A------------------------------
       2 tb Unsalted butter
       1 lg Yellow onion; chopped
       1 sm Leek; white part, slice
            - thin
       1 sm Carrot; chopped
       1 cl Garlic; minced
     1/2    Fresh jalapeno pepper; seed
            - minced
       5 c  Beef broth
       2    Whole allspice
   1 1/2 ts Curry powder
       1 lb Solid pack pumpkin
      14 oz Unsweetened coconut milk *
     1/2 c  Heavy cream
       2 tb Fresh lime juice
       1 tb Light brown sugar; packed
       1 tb White wine vinegar
   1 1/4 lb Small shrimp; shell, devein
            - cut into 1/2 pieces
 
   In heavy skillet melt butter over moderate heat and cook onion, leek,
   carrot, garlic and jalapeno, stirring, 5 minutes. Reduce heat to very low
   and cook, covered, stirring occasionally, for 45 minutes. While vegetables
   are cooking, in a 6 quart heavy pan, bring broth to a boil with allspice
   and curry powder, skimming froth. Stir in vegetables, pumpkin and coconut
   milk and simmer, uncovered, stirring occasionally, until thickened, about
   30 minutes. Discard allspice. In a blender puree soup in batches and return
   to pan. Stir in remaining ingredients and salt to taste; simmer, uncovered,
   stirring occasionally, untilshrimp are just cooked through, about 5
   minutes.
 
   * Available at Asian markets and many specialty shops - some supermarkets.
 
   SOURCE: Gourmet Magazine, November 1995.
   :       Orangerie, Hotel Nassauer Hof, Wiesbaden, Germany.
 
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