Fresh Pumpkin Soup Recipe – Spiced Pumpkin and Shrimp
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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.
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!
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.
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.
- 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
Heat in the saute pan 1 tbsp. of coconut oil, garlic, and ginger until fragrant, about 1 minute.
Add the shrimp and cook until opaque, about 5-6 minutes.
With a slotted spoon, transfer the shrimp to a plate and set aside.
Add the other tbsp. coconut oil and cook the carrots, onion, cilantro, allspice, and mace until the vegetables are tender, about 10 minutes.
Transfer the vegetable mixture to the blender or food processor with the chicken broth and pumpkin. Blend on high until smooth.
Pour puree back into the saute pan with the milk, salt, and pepper. Cook until heated through, about 10 minutes.
Add the shrimp and corn and cook until heated through about 5 minutes.
Serve warm with sour cream and chives or as it is.
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.