——————————PATTI – VDRJ67A—————————— 2 tb Unsalted butter
1 lg Yellow onion; chopped
1 sm Leek; white part, slice
– thin 1 sm Carrot; chopped
1 cl Garlic; minced
1/2 Fresh jalapeno pepper; seed
– minced 5 c Beef broth
2 Whole allspice
1 1/2 ts Curry powder
1 lb Solid pack pumpkin
14 oz Unsweetened coconut milk *
1/2 c Heavy cream
2 tb Fresh lime juice
1 tb Light brown sugar; packed
1 tb White wine vinegar
1 1/4 lb Small shrimp; shell, devein
– cut into 1/2″ pieces
In heavy skillet melt butter over moderate heat and cook onion, leek, carrot, garlic and jalapeno, stirring, 5 minutes. Reduce heat to very low and cook, covered, stirring occasionally, for 45 minutes. While vegetables are cooking, in a 6 quart heavy pan, bring broth to a boil with allspice and curry powder, skimming froth. Stir in vegetables, pumpkin and coconut milk and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Discard allspice. In a blender puree soup in batches and return
to pan. Stir in remaining ingredients and salt to taste; simmer, uncovered, stirring occasionally, untilshrimp are just cooked through, about 5 minutes.
* Available at Asian markets and many specialty shops – some supermarkets.
SOURCE: Gourmet Magazine, November 1995. : Orangerie, Hotel Nassauer Hof, Wiesbaden, Germany.
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