Pumpkin Ginger Soup with Shrimp

My friend Elizabeth is having fun learning how to cook new things, and every now and then we get together, and I introduce her to new foods.  She came over the other day, and we did just that.  It was a cold day, although nothing like what it has been these past few days, so I thought it would be a good day for soup.  I also had a lot of pumpkins that needed to be used.  We made a pumpkin and shrimp soup that came out really, really good.  I took my pumpkin Parmesan bread out of the freezer and served that with the soup, along with a crisp white blend.   It was the perfect late lunch on a cold and dreary day.

Pumpkin Ginger Soup with Shrimp

Make the soup first, then top it with the cooked shrimp, along with a dollop of sour cream and chives if you like.

The Soup

2 TBSP olive oil

1 medium onion, diced fine

1 TBSP garlic

1 TBSP ginger

2-3 lbs of pumpkin

3 celery stalks

4 cups chicken stock

1- 1 1/2 cups heavy whipping cream

salt & pepper to taste

2 tsp fresh sage

I made my own chicken stock that we used.   In a large soup pot, heat the oil and saute the onions and celery until they are both translucent.  Then add the garlic, ginger and the pumpkin, and cover with the stock.  Bring to a boil, then reduce the heat to a simmer and continue cook for about 30-45 minutes, or until all the vegetables are soft and tender.

Once the vegetables are all cooked, add the cream and puree the whole mixture.  When the soup is pureed, set it aside and keep it warm.

The Shrimp

1/2 lb shrimp, peeled and deveined

2 TBSP olive oil

1 TBSP ginger

1 TBSP garlic

red pepper flakes to taste

1 TBSP lemon juice

sour cream

chives

 

Saute the first ingredients together until the shrimp is cooked.  Then add the lemon juice and mix well.

I think dancing around the shrimp brought out all the flavors.

Quality control.  We had to make sure it came out all right before serving, right?!

A cool, crisp white blend was the perfect addition to make the lunch complete.