Pumpkin Curry Soup

I have mentioned this before… When I get in the cookin’ mood, I always scan my fridge to see what I have to work with. Last Monday, I was in the cookin’ mood and my main ingredient to use was pumpkin. Like usual, I logged onto Pinterest and scanned through all of the pumpkin recipes I could find. Chicken Curry made with Pumpkin was a recipe that caught my eye. The only downfall was that I did not have nearly enough Chicken to make the recipe, and I didn’t have curry paste.

So, doing what I always do, I went off the books and just started adding ingredients. AND this is what I created!

Pumpkin Curry Soup with Shrimp

1 Tbs Cocoanut Oil

2 Cloves of Garlic

1 Red Onion Chopped

1 tsp Red Pepper

2 Tbs Curry Powder

1 Tsp Cumin

2 Cups Milk

1 package of mushrooms sliced

1 green pepper chopped

1 tbs Ketchup

2 1/2 cups of pumpkin (I used fresh Pumpkin, but you could use a can too)

1 Tbs Salt (more or less according to taste)

1 Tbs Garlic Powder

1 Package of frozen Jumbo shrimp

Add Coconut Oil to a hot kettle. Add diced garlic and red onion once the oil has melted. Allow garlic and onion to saute until onions become caramelized. Add Red Pepper, Curry Powder, Cumin and stir well. Add Milk, Mushrooms, Green Pepper and Ketchup to kettle. Allow to simmer for 5 minutes. Add pumpkin to the mixture and allow soup to simmer for 30 minutes. Devein, de-shell and wash shrimp. Saute shrimp in another pan until the shrimp are fully cooked (Shrimp will turn pink) Add shrimp to soup and stir. Stir in garlic powder, and salt to taste. I usually like soup on the salty side, so you may want to use less salt.

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