----2 tb Unsalted butter 1 lg Yellow onion; chopped 1 sm Leek; white part, slice thin 1 sm Carrot; chopped 1 cl Garlic; minced half Fresh jalapeno pepper; seed minced 5 c Beef broth 2 Whole allspice 1.5 ts Curry powder 1 lb Solid pack pumpkin 14 oz Unsweetened coconut milk * half c Heavy cream 2 tb Fresh lime juice 1 tb Light brown sugar; packed 1 tb White wine vinegar 1.25 lb Small shrimp; shell, devein cut into 1 cm pieces In heavy skillet melt butter over moderate heat and cook onion, leek, carrot, garlic and jalapeno, stirring, 5 minutes. Reduce heat to very low and cook, covered, stirring occasionally, for 45 minutes. While vegetables are cooking, in a 6 litre heavy pan, bring broth to a boil with allspice and curry powder, skimming froth. Stir in vegetables, pumpkin and coconut milk and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Discard allspice. In a blender puree soup in batches and return to pan. Stir in remaining ingredients and salt to taste; simmer, uncovered, stirring occasionally, untilshrimp are just cooked through, about 5 minutes.

* Available at Asian markets and many specialty shops some supermarkets.

SOURCE: Gourmet Magazine, November 1995. : Orangerie, Hotel Nassauer Hof, Wiesbaden, Germany.