| | Directions |
- 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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Servings: 6
|  | | Ingredients | | - | | 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 |
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