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Pumpkin time!

I love the colours of autumn, the intensity of the yellow, golden and red of leaves, fruits and vegetables. These impressivly big pumpkins are not only decorative but also a versatile ingredient for many recipes. To peaken they need creativity in seasoning.

My pumpkin soup is lightly sweet and sour, contains ginger and cilantro and is based on shrimp stock, which makes the difference.
Shrimp stock is made by shrimp shells. Every time I cook shrimps I keep the shells in the freezer until to have enough to prepare the stock, which of course, also can be frozen.

This soup is suitable to make a big crowd happy. Serve it in a hollowed pumpkin for a spectacular out come, just put it in the oven for about 15 minutes to warm your soup tureen before pooring the soup in. A very stylish appetizer for your Thanksgiving party!

Pumpkin soup with shrimps:

(serves 6)

Ingredients:

1 ½ pounds shrimps, peeled and devined
3 pounds of pumpkin, peeled, seeds removed
1 onion, chopped
1-2 tablespoons fresh ginger, grated
1-2 tablespoons sugar
2-3 tablespoons white wine or apple vinegar
5 cups of shrimp stock (see recipe below)
Juice of 2 oranges
Hot chili pepper and salt to taste
3 tablespoons canola oil
2 tablespoons culantro

Preparation:

Dice a third part of the pumpkin into cubes of ¼ inch. Chop the remaining part coarsely.

Heat the oil in a pot, add the oinion to crystalize.
Add the chopped pumpkin and stirfry for 2-3 minutes.
Add sugar to caramelize lightly, might take 1 minute.
Add ginger, chili, orange juice and shrimp stock and bring to a boil.
Cook over medium heat for about 10 minutes and blend.
(Can be done even a few days ahead)

Shortly before serving reheat the soup, add the pumpkin cubes and cook until they are tender, for about 5 minutes.
Add vinegar and salt to taste.
Add the shrimps and cook over medium heat until the shrimps are done, about 3 minutes.
Sprinkle with cilantro and ready to enjoy.

Escuela de Cocina Internacional
La Buena Cocina con Sibyl
TEL 2658-8228 CEL 8833-1331
www.casaspelicano.cr

Shrimp stock

Ingredients:

About 1 pound shrimp shells
1 carrot, cubed
1 onion, cubed
1 Brach celery, cubed
2 cloves of garlic, mashed
2 tablespoons tomato pure
1 tomato, cubed
Whisky or brandy to flambé
½ glass of white wine
Some branches of thyme and rosemary
Oil to fry
Salt and hot chili to taste

Preparation:

Toast the shells in hot oil for about 5 minutes.
Add vegetables except tomato, cook for 3 minutes more.
Flambé. Add tomato pure.
Add white wine, herbs, tomato and water to cover.
Cook over medium heat for about 1 hour.
Drain and reduce until tasty. Not until now add salt and chili.

Use as base for soup or sauce.

Variation: Add coconut milk, ginger and fresh cilantro.

Sibylle Altenkirch-Chef de Cocina certificada-Playa Junquillal/CR
Asociación Nacional de Chef de Costa Rica A.N.C.H.
World Association of Cook’s Societies W.A.C.S.


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