Pumpkin Soup with Shrimp- Canh Bi Ro voi Tom

Make 2 servings
1 lb sugar pumpkin, peeled, seeded, cut into 1-in cubes
1/2 lb shrimp, peeled, deveined, keep the shells for flavoring stock
2 cups water
1 Tbs vegetable oil
1 tsp sugar
1/2 Tbs fish sauce
1/4 tsp salt
1/4 tsp ground black pepper
1 shallot or 1/4 small yellow onion, coarsely chop
1 garlic clove, finely chop
1 green onion, thinly sliced
2 sprigs of cilantro
Cooked rice to serve

1. In a medium saucepan, cover shrimp shell with 2 cups water.  Bring to a boil at medium high heat, then simmer about 5 minutes at medium low heat.  Set aside.
2. Heating oil in a medium sauce pan over medium high heat.  Add onion, garlic, and pumpkin stirring regularly until pumpkin light golden brown.  Add sugar and salt and stir about 2 minutes. 
3. Add water (flavoring with shrimp shells) and bring to a boil.  Then lower the heat to medium low and simmer about 10-15 min until pumpkin soft. 
4. Add fish sauce.  Taste and adjust seasoning to your liking.
5. Add shrimp cook about 2 minutes until shrimp cooked-turning pink and opaque  inside. Add cilantro, green onion and ground pepper.
6. Serve with cooked rice.

Notes:  Sugar pumpkin is the pumpkin used to make pie.
            May use butternut squash, hubbard pumpkin, acorn pumpkin.  
            Cut pumpkin into little cubes first then peel easier.