Soup of the Week: Cream of Pumpkin and Shrimps

My best friends are visiting this week end and of course I wanted to have something nice, ready for when they arrive after a long drive all the way from France, Galvanised into action by a Reader's comment, I decided to keep up with Soup of the Week and what a better time then Serge and Pat's arrival.
this soup is from "French Provincial Cooking" by Elizabeth David, so easy to do:

Serves 6
  • 900g of sliced pumpkin
  • 1 stick of celery chopped (I omitted that : a matter of taste)
  • 900ml milk, boile
  • 570ml (1 pint) mild stock or water
  • salt and pepper
  • 100g peeled prawns or shrimps
  • 1/2 tsp lemon juice
    50g butter

Put the pumpkin and celery in a heavy-bottomed pan with the milk and stock, and season with salt and pepper. Leave to simmer for about 30 minutes until the pumpkin is tender. Puree and sieve into a clean pan.
Meanwhile pound the prawns or shrimps with the lemon juice. dilute with a little of the pumpkin puree, an add this back in the soup. Simmer gently for 10 minutes, sieve again, adjust the seasoning.
This soup will spoil if it is not eaten within 24 hours of making.

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