Some meals are more than just food. We think this recipe makes for one of those special kinds of get-togethers. Bring together friends and family over this warming, hearty dish. You’ll have an evening full of smiles and “mmmm mmmm mmmmm’s.”
1/2 small pumpkin, peeled and chopped (If you prefer squash, use 1/2 butternut squash peeled and chopped.)
1 tomato, chopped
2 leeks, chopped
2 potatoes, chopped
Salt, to taste
2 tbsp olive oil
4 cups low-sodium vegetable broth
5 garlic cloves, minced
1/2 pound shrimp, peeled
1. In a large pot, add squash, tomato, leeks, potatoes, salt, 3 cloves garlic, and veggie broth. Boil for 45 minutes, or until the potatoes and vegetables are soft.
2. In a pan over medium heat, saute 2 cloves garlic and cook the shrimp until completely pink. (If you’re a vegetarian, leave this step out!)
3. Once vegetables are soft, put the soup stock in a blender and blend until desired consistency.
4. Add shrimp and serve!