Fresh Pumpkin Soup Recipe – Spiced Pumpkin and Shrimp

Fresh Pumpkin Soup Recipe – Spiced Pumpkin and Shrimp

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Pumpkin Soup title picture

Have you ever had pumpkin soup before?

With fall in full swing, the days are getting shorter and colder. And pumpkins are still everywhere. What a perfect time to try out pumpkin soup! So today, I thought I’d share with you my favorite fresh pumpkin soup recipe: spiced pumpkin and shrimp soup. It’s much lighter than other squash or pumpkin soup recipes but just as creamy. It’s a well-rounded dish with some shrimp and corn so it can stand alone as a meal or pair with some sides.  And with a nice blend of some mace (or nutmeg) and allspice, this soup has it all.

The only extra equipment you need other than a sauté pan is a blender or food processor. Not too much is required but the blender or food processor is what makes this soup creamy and smooth.

Pumpkin and Shrimp soup photo

Tips and Tricks for Making Pumpkin and Shrimp Soup

This recipe was made with the intention of using pumpkin but many times pumpkin and squash soup are used synonymously and with good reason. Very recently I made this recipe because we had some leftover squash that we needed to eat before it went bad. The soup was just as good with acorn squash as it is with pumpkin.

So are you sitting on any winter squash and not sure what to do with it?  You’ve got a great meal just waiting to be made!photo of pumpkin soup

Now if you don’t have any fresh pumpkin, you can use the canned stuff but I highly recommend making this pumpkin soup from fresh pumpkin because it tastes lightyears better. There really is no comparison. Plus, making your own fresh pumpkin isn’t as hard as you might think. There are just a couple of things to keep in mind.

To start with, you don’t want to use the same pumpkin that you use to carve a jack-o-lantern. It’s edible but the meat is flavorless and watery. Besides, do you really want to try to fit that big boy in an oven (especially while it’s grinning merrily for those trick-or-treaters tomorrow night)?

What you are looking for is a smaller sibling usually labeled a “pie” or “sugar” pumpkin. Other varieties can be used too but this one is the most likely to be found at any grocery store (at least in the US).

If you’ve never roasted a pumpkin, it’s just like roasting any squash. You just wash the outside, cut the stem off the top, chop it in half, pull out the seeds and pumpkin goop (Save the seeds! I’ll explain later.), lay on a shallow baking pan, cover it with foil, and pop it in the oven for about an hour to 1 ½ hours at 350F. That’s it! I have a post that goes into more detail about this whole process here.

Additionally, if you are crunched for time, you can use precooked and peeled shrimp instead of raw. But again, I highly recommend sautéing the shrimp in the garlic, spices, and ginger. Not only does it fuse the seasonings into the shrimp while cooking but it also flavors the veggies that will get cooked next.

If you don’t have any mace in your kitchen, nutmeg will do. Mace is the outer coating of the nutmeg shell so the taste is practically the same. However, it’s isn’t a 1:1 ratio. Mace is a concentrated form of nutmeg. So the suggested ratio is for every ¼ tsp. of mace called for, use 1 tsp. of nutmeg.

Lastly, I use extra virgin coconut oil for this recipe and I find that it works the best as it is a super healthy oil that is great for sautéing but lite in flavor. However, if you don’t stock coconut oil in your kitchen, any vegetable oil that can stand sautéing temperatures will do. I recommend extra virgin olive oil or (another oil) but you can also use canola or vegetable oil as well.

Well, I think that about covers it! Let’s move on to the exciting part.

5 from 1 vote
Spiced Pumpkin and Shrimp Soup
Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins

This is a warm, spiced pumpkin soup with shrimp and corn. It makes a hearty, creamy soup that can stand alone as a meal or pair with some sides as a main course. This is a pumpkin soup recipe using fresh pumpkin.

Course: Main Course, Soup
Cuisine: American
Keyword: fresh pumpkin soup recipe, pumpkin and shrimp soup recipe, pumpkin recipes using fresh pumpkin, pumpkin soup recipe from fresh pumpkin
Servings: 4 servings
Calories: 387 kcal
Author: Tina
  • 1 lb. ​uncooked shrimp peeled and deveined​ thawed
  • 1 tbsp. grated ginger fresh
  • 4 cloves garlic minced
  • 2 tbsp. coconut oil divided
  • 3 carrots sliced approx. 1 1/4 cup
  • 1 onion medium sliced
  • 1/4 cup fresh cilantro snipped
  • 1/2 tsp. allspice ground
  • 1/4 tsp. mace ground
  • 3/4 tsp. himalayan salt
  • 1/2 tsp. black pepper ground
  • 14 oz. chicken broth low sodium
  • 1/2 cup milk
  • 2 cups pumpkin puree
  • 2 ears of corn approx. 1 cup
  • sour cream or plain yogurt optional
  • fresh chives snipped optional
  1. Heat in the saute pan 1 tbsp. of coconut oil, garlic, and ginger until fragrant, about 1 minute.
  2. Add the shrimp and cook until opaque, about 5-6 minutes.
  3. With a slotted spoon, transfer the shrimp to a plate and set aside.
  4. Add the other tbsp. coconut oil and cook the carrots, onion, cilantro, allspice, and mace until the vegetables are tender, about 10 minutes.

  5. Transfer the vegetable mixture to the blender or food processor with the chicken broth and pumpkin. Blend on high until smooth.

  6. Pour puree back into the saute pan with the milk, salt, and pepper. Cook until heated through, about 10 minutes.
  7. Add the shrimp and corn and cook until heated through about 5 minutes.
  8. Serve warm with sour cream and chives or as it is.
Recipe Notes

1/4 tsp. mace = 1 tsp. nutmeg

That is all there is to it!

This spiced pumpkin and shrimp soup recipe is very hearty and filling but also incredibly light. Since it uses milk instead of heavy cream like traditional pumpkin soup recipes, it doesn’t leave you feeling sluggish and it’s much healthier too. Plus with the shrimp and corn, it makes a great meal all on its own and won’t leave you feeling hungry in the next hour.

Have you got another ingredient you think would work well in this soup or would like to try?

Give it a go! This recipe has some surprising flexibility to it. I’ve added some quinoa and barley to this soup before and both tasted great. And of course, if you are unsure, please don’t hesitate to leave me a comment and I will gladly help you out.

Lastly, did you hold on to those seeds? Of course! We can’t forget out those seeds. In fact, I’ve got two different pumpkin seeds recipes that can show you how to turn those lovely little fellas into a great healthy snack for the whole family. If you like savory roasted pumpkin seeds, go here. Alternatively, go here for a sweet spicy snack instead.

I really hope you give my soup recipe a try. If you have any questions or feedback, I would love to hear from you. Just leave a comment below and I’ll get back to you soon.

Happy Cooking!

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14 thoughts on “Fresh Pumpkin Soup Recipe – Spiced Pumpkin and Shrimp”

  • 5 stars
    I just had pumpkin soup last weekend at a party. It was fantastic. The flavors were exactly what I want in a fall dinner. Thanks for the recipe, the added shrimp is a great addition. But I am still surprised at how good the pumpkin soup is. We’re going to use your recipe again for Thanksgiving.

    • Hello JB! Thanks so much for letting me know how that soup worked out for you and I’m really glad you enjoyed it!

      We’ve been making this pumpkin soup like crazy here. My little girl just loves it as long as I don’t go overboard on the spices. I really like that it is lighter than most traditional pumpkin/squash soups since there is no butter or heavy cream in it. And it’s healthier too! This will probably become a fall staple in this house and a great go-to for Thanksgiving parties. If you have any questions about it down the road please let me know!

      Thanks again!

  • I have been looking for some more winter squash recipes.  I have 14 winter squash from the garden to use this Winter.  This recipe looks delicious.  I think that I might switch up a few ingredients with some things I currently have on hand though.  I am going to try chicken thighs instead of the shrimp and sub out the milk with a bit of coconut milk (I like the tropical flavor the coconut adds).  Thanks for the recipe I think this is going to be tasty.

    • Hi Tom! Thank you for visiting and taking the time to chat with me!

      That’s wonderful you have home-grown squash to eat! I’m a little envious. There’s nothing better than food you grew yourself!

      Chicken thighs and coconut milk sound wonderful in this soup. A dark meat like thighs and coconut milk would give it a rich flavor. However, I would suggest maybe doing 1/2 milk and 1/2 water to thin it out a bit. Cow’s milk is a thinner liquid than coconut milk and the soup is already pretty thick as it is. 

      I hope you like the recipe. Please let me know how that turns out! Also, don’t hesitate to contact me if you have any questions that come up. Thanks again!


  • These photos are so enticing and I’ve spent a lot of time just staring at them. That soup seems so delicious just by the look of it. When I was growing up, we used to eat pumpkins but never have ever seen any soup made from them. The only soup I know is from meat and just surprised that one can make such a delicious soup from pumpkins.

    I have already bookmarked this site because I want to share with both mom and my wife so that they can steal your recipe and learn to make pumpkin soup. Amazing! 

    Thank you so much.

    • Hi! Thank you so much for visiting and taking the time to leave me some feedback!

      I really hope you and your family try out this recipe. It’s a favorite in my house! 

      I always associated pumpkin with sweet dishes for a very long time. My family growing up never did anything more with pumpkin than make pumpkin pies around Thanksgiving and Christmas. I didn’t even have a squash soup until I was in my twenties. So when I first tried a savory pumpkin dish, which was pumpkin soup, I was hooked and determined to make my own version. This is what I came up with.

      If you (or your mother or wife), have any questions, please don’t hesitate to get in touch. I would love to help! Likewise, if you do try this recipe, I would greatly appreciate any feedback on how it went and a rating. Thanks again!


  • As a person who absolutely loves soup this looks like it could very easily become a favorite.  Can a person make a big batch?  Will it stay in the fridge?  Most people dont associate pumpkin with soup and I was one of those.  However I can tell you I will be trying this very soon.

    • Hi Dale! Thanks so much for visiting and taking the time to chat with me!

      I have double up this recipe a few times just to have the extra as leftovers. This soup really tastes so much better when it has a day to sit in the fridge. The subtly of the flavors really comes through after sitting overnight. Not that it isn’t really good freshly made, mind you… 🙂

      So in answer to your question, absolutely! You can most definitely make this in bigger batches and it keeps in the fridge for 3-4 days. What you really need to watch out for is the shrimp going bad.

      I really hope you give this recipe a try! Please let me know how it works out for you. If you could give me a star rating after you try, I’d greatly appreciate it. And don’t hesitate to reach out to me if you have any questions. Thanks again!


  • We just had everything pumpkin at Thanksgiving as well as Halloween. So I feel we all are pumpkined out. But now you have got me interested in making pumpkin soup. Plus I just had a tooth extraction and soup is on the menu for a few days.

    I will definitely give this soup a try. Thanks for the recipe.

    • Hi Randa! Wow! 

      I’m sorry to hear about the tooth extraction but I hope this soup gives you something you can enjoy for the next few days while that heals. If you have any questions about it please get in touch, I’m here to help! Also, I would love any feedback you have about the recipe and a rating too. I would greatly appreciate it!

      Take care, Tina

  • I love soups. If I could eat from veggie soups like this one each day, I would. The problem is that I’m not too familiar with the kitchen. I always pray for my husband (whoever I marry) knows and enjoys cooking. Either way,  I might just do this. It looks pretty simple. 

    • Hi Linda! Thanks for visiting and taking the time to chat with me!

      This soup is very easy to put together. I’ve got very little time in my day as I’m sure you do too and recipes that are overly complicated or long just won’t get made in this house, at least not often. 🙂 

      I hope you give it a try! If you have any questions, don’t hesitate to get in touch. Also, I’d greatly appreciate any feedback or ratings on this recipe if you get a chance.

      Thanks again! Take care, Tina

  • Yummy….  I live pumpkin.  I live in an area where shrimp are not readily available,  what other alternatives can be be used. 

    Is it possible to use some sort of dry fish,  or cryfish. 

    I definitely going to perform some wonders with this your recipe.  I love it, thank you for sharing this. 

    • Hi Olonisakin! Thank you for taking the time to visit and talk with me!

      Any sweeter tasting fish (especially any shellfish) would probably work so I bet lobster or crayfish would work as good substitutes for shrimp. This recipe is really good without any fish in it as well. If you opt for no fish, maybe increase the salt a tad bit to a full teaspoon. 

      Now that I think about it, maybe another plant based protein could work too like chickpeas. I’ve been planning to put together a vegan version of this recipe and I was thinking chickpeas would go really well in this.

      I hope you give this recipe a try! If you have any further questions, please get in touch. I am always happy to help! Likewise, if you try it with crayfish or lobster I would love to hear about it. That does sound pretty good.

      Thanks again and take care, Tina

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