Camorão na Moranga is a Brazilian dish that translates roughly to “Shrimp in a Pumpkin.” In Brazil, this rich and creamy soup is served only on special occasions. But since we here in the U.S. typically only have access to Moranga pumpkins during the autumn, that’s a good time to take advantage! The Moranga is characteristic for its wide, flat shape with heavy ribs all the way around the body. It can be found in both orange and green varieties. Look for them at local produce stands and at natural food markets.
- 1 Moranga pumpkin (can substitute sugar pumpkin if necessary)
- 2 pounds frozen large cooked shrimp (31-40 count), thawed, peeled and deveined
- 8 ounce tub of whipped cream cheese
- 16 ounce can tomato puree
- 1 clove garlic, minced
- 1 small onion, minced
- 6 ounces coconut milk
- 6 ounces heavy whipping cream
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 Tablespoon flour
- 1 Teaspoon rosemary
- 1 Teaspoon parsley
- 1 Teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
Prepare the pumpkin:
- Thoroughly wash the outside of the pumpkin
- Slice off the top of the pumpkin about 2-3 down from the stem. (This will be the “lid” of the soup bowl.)
- Scrape out the fibrous insides and remove the seeds until you have nice smooth sides with plenty of pumpkin “meat” on the sides.
- Coat the outside of the pumpkin lightly with olive oil.
- Bake (with the pumpkin lid on) at 250F for 45 minutes, or until the pumpkin “meat” is soft.
- Allow to cool.
- Scrape out about ¼ cup of pumpkin pulp and set aside.
- Use a spatula to coat the inside of the pumpkin with the cream cheese.
- Set aside the pumpkin.
Prepare the soup:
- Saute the onion and garlic in the butter and oil until tender
- Stir in the tomato puree, saved pumpkin pulp, rosemary, parsley, paprika, salt and pepper and simmer for two minutes
- Rinse and dry the prepared shrimp.
- Set aside five of the shrimp (they’ll be used as garnish).
- Add the remaining shrimp to the puree mixture.
- In a separate small cup, dissolve the flour into the heavy cream.
- Add the cream and flour mixture to the tomato puree mixture.
- Add the coconut milk to the tomato puree mixture.
- Simmer and stir until the soup is thickened.
- Place the pumpkin on a baking tray.
- Ladle the soup into the pumpkin. Fill almost to the brim.
- Bake at 350F for 15 minutes.
- Place the entire pumpkin on a dish*.
- Arrange the five shrimp you saved out around the edges of the pumpkin.
- Garnish with parsley.
- Top with the pumpkin lid to keep warm until your family is ready to enjoy!
*Note: Make this Morango a true soup tureen by using a ladle to serve family with smaller portions in separate bowls.
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