Pumpkin Soup Recipe
This recipe of Pumpkin Soup was picked up by me from a gourmet magazine, I twisted it a little bit to meet my taste here I am, sharing my version with you. Stock up on bags full of Vegetable as you will want to make this Pumpkin Soup a lot. The first taste of this delightful Pumpkin Soup from the Asian cuisine is enough to addict you to it for life! Best enjoyed as an Appetizer this recipe was taught to me by a dear friend who also happens to be a great chef. Try this Pumpkin Soup recipe and let me know what comes to your mind instantly after tasting it.
Ingredients
1/2 pound raw shrimp shelled and deveined
6 cups beef broth
2 teaspoons anchovy paste.
2 garlic cloves, minced
2 onions, thinly sliced
3 cups thinly sliced pumpkin or squash
2 teaspoons salt
1/4 teaspoon dried ground chili peppers
Directions
Chop the shrimp; combine with the beef broth, anchovy paste, garlic, and onions.
Bring to a boil.
Add the pumpkin, salt, and chili peppers; cook over low heat 10 minutes.
Bring to a boil.
Add the pumpkin, salt, and chili peppers; cook over low heat 10 minutes.
