Pumpkin Soup With Shrimp
Updated October 11, 2023
- Total Time
- 1 hour 5 minutes
- Prep Time
- 30 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
10 cups rindless, seedless pumpkin cut into ¾-inch cubes (see instructions)
¾ pound small shrimp in the shell
2 cups water
Salt to taste, if desired
2 tablespoons butter
2 cups finely chopped onions
1 teaspoon finely minced garlic
4 cups fresh or canned chicken broth
1 cup milk
1 cup heavy cream
Freshly ground pepper to taste
¼ cup chopped fresh coriander
Nutritional analysis per serving (8 to 10 servings)
14 grams carbs; 92 milligrams cholesterol; 197 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 1 gram fiber; 888 milligrams sodium; 11 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare pumpkin cubes and set aside.
- Step 2
Shell and devein shrimp and reserve both the shrimp and their shells. There should be about 1 ½ cups of shelled shrimp.
- Step 3
Put shells into a saucepan and add the water. Add salt to taste and bring to boil. Let simmer about 5 minutes. Strain, discarding shells. There should be about 1 ¾ cups of broth.
- Step 4
Meanwhile, heat butter in a kettle and add onions and garlic. Cook, stirring often without browning, about 5 minutes. Add pumpkin cubes, shrimp broth and chicken broth and cook 20 minutes. Put the mixture through a food mill. You might use a food processsor or electric blender, but the puree will be a bit fibrous. There should be about 10 cups.
- Step 5
Return the soup to the kettle and add milk and cream. Simmer 5 minutes. Add shrimp, salt and pepper to taste and simmer 1 minute. Stir in coriander and serve hot.
Private Notes
Comments
I’ve made this ever Fall for several years. Simple and delicious.