 Pumpkin & Shrimp Soup Had to "blow the dust" of this ole' book. oops, don't let Shirley hear that. There is never any dust in her Kitchen. 
Hope you can enjoy the fun of picking your own pumpkin. Look for good color and preferably a small one or two. The shrimp is optional. We use Crawdads sometimes. They are full in the rice fields just before Draining and we catch em up, wash, boil and peel and Freeze for later. Oh, before we start, I always like a a "little sugar" to sip on while performing this arduous task.... This was wrtiiten for 6, but that is those petit polite size servings....we make MORE. 2 pound Pumpkin Couple ribs of Crsip celery 2 cups (or more) of chicken stock (preferrably Homemade) 3 cups scalded Milk Salt (I don't like it) FRESH ground Pepper ( I like that...keeps the arthyritis away) 1/2 pound of raw Shrimp, peeled and veined ( I like 15-20 size) 1 Tablesp. Fresh Lemon Juice Piches of Nutmeg Lemon Slices Chopped parsely ( a little cilantro does well also) After assembling all that it is time for a sip of warmth. Cheers....... Carefully remove the meat from the Pumpin, leaving a nice thick rind, discard the center, but don't you dare throw away those Seeds...they need to be roasted and enjoyed later. Cut the flesh into 1# pieces, place in that super Black stew/soup Pot you take camping. Add the celery, milk, stock salt and pepper. Simmer until tender. Puree in a blender...when we are up in the Hills for the Fall Gather....we mash it by hand. Return to the ole'Black Kettle, add the shrimp, bring to a boil....but watch it, take it down to a simmer quickly fo about 10 minutes Time for another sip! Add nutmeg, check salt and pepper and garnish with lemon slcies and parsely. Put back in the Pumpkin and take to the Table..... When cold weather starts hanging around, we eat soups as the Main course, make enough for next days...always tastes better. Homemade bread goes good, sour dough, our favorite. Have some veggie soups from our larder later
Chuck & Shirley Bartok
Team Health2Wealth
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