This is a beautiful soup that contains small prawns in a rich butternut pumpkin soup. It makes an ideal entree for a special dinner.
This is a keeper! I used the suggestion about carmelizing the onions, using only 1 T. butter, but found it too sweet. Made it again leaving out only the sugar--much better, and definitely sweet enough. I also blended all of the pear (too much of a 'burst' of sweetness when biting into the little chunks of pear). A great recipe! - 30 Mar 2005 (Review from Allrecipes USA and Canada)
I cut the servings down to 4 & roasted my squash (cut in half, scrape out seeds, place cut side down in inch of water, bake @350 for about 45 minutes... maybe an hour) & then scooped out the inside & added it to the milk & broth (cutting down the cooking time, naturally). I pureed all of the pears (didn't have quite as much as recipe called for because I used some in pear-tinis ;o) ) I did make the carmelized onions (they had a lot to the soup!) but I only used a couple tbp of butter, half an onion & sprinkled them w/ salt instead of sugar. The only sherry I had was a cream sherry but it worked. I started the meal off w/ Pear-tinis (even hubby liked those), served this soup w/ a salad (w/ pear/honey vinaigrette), garlic toast & finished it off w/ Pears w/ Raspberry Sauce. Thansk for a very enjoyable recipe namaste2uom! - 07 Mar 2007 (Review from Allrecipes USA and Canada)
Quick to make. Pears are a nice touch! So healthy and tasty too! - 19 Oct 2003 (Review from Allrecipes USA and Canada)