Pumpkin Creme-Soup with Shrimp, Cream Cheese and Basil. Recipe

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It's autumn and it means that it's time for a great pumpkin soup with shrimp that I just LOVE cooking. It doesn't require a lot of effort but it comes out perfectly smooth, bringing in the autumn flavors and colors into your kitchen. I tasted this soup long time ago in Europe, brought it into my kitchen and my family just loves it. Hope, you will too.
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  • 2 pounds pumpkin
  • 1 cup cream cheese
  • 1 carrot
  • 1/2 cup shrimp
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon Italian seasoning mix
  • 1/2 mid-sized onion
  • 2 teaspoons salt
  • 1/2 cup fresh basil
  • 1 red bell pepper
  • Boil in a saucepan (4 qtr.) 1/2 onion, 1 carrot (peeled), 1 red bell pepper, sliced pumpkin until soft. When the veggies are ready, take them out, do not drain the stock, let them cool a little and blend them together with cream cheese. ***Note: 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: 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've added the shrimp, boil your creme-soup for an additional 3-5 minutes. Serve warm and add basil just before serving!
  • Enjoy.
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