Total Time
45mins
Prep 20 mins
Cook 25 mins

From San Joaquin Magazine.

Ingredients Nutrition

  • 14 cup butter
  • 14 cup plain flour
  • 1 cup diced onion
  • 3 cups chicken stock
  • 3 cups peeled and diced pumpkin
  • 3 bay leaves
  • 1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of celery soup
  • 1 cup whipping cream
  • 1 lb uncooked small shrimp, peeled

Directions

  1. Melt butter in a heavy large saucepan, over medium-low heat.
  2. Add onion and cook until transparent, stir occasionally for about 10 minutes.
  3. Add flour and stir 3 minutes.
  4. Add stock and bring to a boil, stir constantly.
  5. Add squash and bay leaves, simmer until squash is very tender, about 15 minutes.
  6. Blend in can of soup and whipping cream.
  7. Season to taste and remove bay leaves.
  8. Puree soup in blender.
  9. Before serving add shrimp and heat on low.
  10. Butternut squash can be substituted for pumpkin. Sprinkle with nutmeg.

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