![DSC_0932fix Thai Pumpkin-Shrimp Coconut Soup](http://www.the350degreeoven.com/wp-content/uploads/2012/04/DSC_0932fix-300x199.jpg)
Whenever I cook with shrimp, I save the discarded raw shells in the freezer to make soup stock in the future. Once I have enough shells accumulated, I know I can make this soup from “leftovers” that are hanging around in the refrigerator! You can use pumpkin puree, carrot puree, or tomato paste to flavor [...]
Recent Comments