Categories: Recipes Date: Oct 19, 2009 Title: Soup de potiron aux crevettes (pumpkin and shrimp soup)
It's tough to miss Tony Accardo at the market. In addition to baskets of peach habanero peppers and heirloom beans, he has the most beautiful and unusual collection of pumpkins we've ever seen. Ask him which he would recommend for this soup de potiron aux crevettes (pumpkin and shrimp soup) this week at the market.
Cut off the top of the pumpkin and set aside. Remove seeds, being careful not to puncture the sides of the pumpkin. Remove the pumpkin meat with a spoon, still being careful not to puncture the sides. Cover pumpkin shell and set aside. Chop pumpkin meat.
Heat oil in a large soup pot over medium heat. Add chopped pumpkin, onion, garlic, and parsley. Cover pot and sauté for about 20 minutes or until pumpkin is soft. Add stock, bay leaves, salt, and pepper and bring to a boil. After 10 minutes, reduce heat to a simmer and cook for another 5-10 minutes. Place mixture in a food processor and purée until very smooth. Sauté shrimp; chop and add to soup. Add cream if desired, warming to serving temperature over low heat. Remove pot from heat and adjust seasonings, if needed. Whip in butter. Pour soup into pumpkin shell to serve. Garnish with Swiss cheese.
Recipe compliments of Chris Kerageorgiou, La Provence