Pumpkin Soup With Shrimp

• 10 cups rindless, seedless pumpkin cut into 3/4-inch cubes (see instructions)
• 3/4 pound small shrimp in the shell
• 2 cups water
• Salt to taste, if desired
• 2 tablespoons butter
• 2 cups finely chopped onions
• 1 teaspoon finely minced garlic
• 4 cups fresh or canned chicken broth
• 1 cup milk
• 1 cup heavy cream
• Freshly ground pepper to taste
• 1/4 cup chopped fresh coriander

1. Prepare pumpkin cubes and set aside.
2. Shell and devein shrimp and reserve both the shrimp and their shells.
3. There should be about 1 1/2 cups of shelled shrimp.
4. Put shells into a saucepan and add the water.
5. Add salt to taste and bring to boil.
6. Let simmer about 5 minutes.
7. Strain, discarding shells.
8. There should be about 1 3/4 cups of broth.
9. Meanwhile, heat butter in a kettle and add onions and garlic.
10. Cook, stirring often without browning, about 5 minutes.
11. Add pumpkin cubes, shrimp broth and chicken broth and cook 20 minutes.
12. Put the mixture through a food mill.
13. You might use a food processsor or electric blender, but the puree will be a bit fibrous.
14. There should be about 10 cups.
15. Return the soup to the kettle and add milk and cream.
16. Simmer 5 minutes.
17. Add shrimp, salt and pepper to taste and simmer 1 minute.
18. Stir in coriander and serve hot.

rindless, shrimp, water, salt, butter, onions, garlic, chicken broth, milk, heavy cream, freshly ground pepper, fresh coriander

Taken from cooking.nytimes.com/recipes/11545 (may not work)