Pumpkin Crème-Soup With Shrimp, Cream Cheese And Basil.

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   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, don't drain the stock, let them cool a little and blend them together with cream cheese. ***Note from Helen*** 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 from Helen*** 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 added the shrimp, boil your creme-soup for additional 3-5 minutes. Serve warm and add basil just before serving!

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   Enjoy.

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   Helen @ http://www.helenscooking.info

* Per serving · 4 servings · Values may vary.