Pumpkin soup with shrimp

Name: Pumpkin soup with shrimp
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: Pumpkin pulp 3 cups; Leeks 1; Butter 3 ½ tbsp; Fresh liquid cream ¾ cup; Fine salt to taste; Extra virgin olive oil 1 spoonful; Shrimps 1.3 lbs; Garlic 2 cloves; Brandy 1.1 cups; White wine 1.7 oz; Shrimps (heads and shells) 1.3 lbs; Water 4 ¼ cups; Extra virgin olive oil 2 spoonfuls; Garlic 1 clove; Fine salt to taste; Fresh chili pepper 1; White wine 1.3 tbsp; Chives to taste

416

Calories per serving

Gluten Free

Energy Kcal 416
Carbohydrates g 10.2
of which sugars g 9
Protein g 11
Fats g 25
of which saturated fat g 13.84
Fiber g 2
Cholesterol mg 156
Sodium mg 478

Difficulty: Easy
Prep time: 30 min
Cook time: 60 min
Serving: 6
Cost: Average

PRESENTATION

Bright orange color and smooth, creamy texture give pumpkin soup with shrimp a warm way to welcome everyone to the table. Sweet pumpkin flavor meets tasty shrimp, offering good contrast while creating a bowl that looks beautiful and always smells amazing. With a natural sweetness from pumpkin and subtle ocean flavor from shrimp, this soup stands out for both everyday family dinners and big gatherings where you want a dish that's a bit more special. Many families pick this for cold weather since it's one of those savory soup recipes that feels really comforting after outdoor play or on busy weeknights—simple, filling, and REALLY inviting with a golden color that makes the room feel cozier. Friends and kids like it because it's not quite a shrimp bisque but still has that smooth, rich taste people want from a good creamy shrimp soup. (Kids usually go back for seconds.)

Seasonal meals get a boost from simple dishes—this Thai pumpkin soup fits right in with both familiar and new favorites, working great for anyone looking through their list of winter soup ideas. It’s nice how you can serve it at dinner, bring it to a potluck, or let it start a fall or winter holiday meal…totally flexible. Families love how warm spices create serious flavor while the soft shrimp adds just the right touch of protein (always a plus!), and the pumpkin makes it filling even on its own. Try with crusty bread or a handful of crunchy seeds for something extra, or add a little squeeze of fresh lime for easy variety. Busy cooks usually reach for easy pumpkin soup recipes and this one always delivers–everyone ends up happy and the kitchen just smells DELICIOUS. Flexible in both taste and occasion, the fluffy texture and depth of flavor make it a reliable, family-friendly choice that pretty much always gets requested again.

INGREDIENTS

416

Calories per serving

Pumpkin 3 cups (700 g) - pulp

Leeks 1

Butter 3 ½ tbsp (50 g)

Fresh liquid cream ¾ cup (200 ml)

Fine salt to taste

Extra virgin olive oil 1 spoonful

Shrimps 1.3 lbs (600 g)

Garlic 2 cloves

Brandy 1.1 cups (250 ml)

White wine 1.7 oz (50 ml)

for approximately 500 ml of shellfish stock: Shrimps 1.3 lbs (600 g) - (heads and shells); Water 4 ¼ cups (1 l); Extra virgin olive oil 2 spoonfuls; Garlic 1 clove; Fine salt to taste; Fresh chili pepper 1; White wine 1.3 tbsp (20 ml)

For garnish: Chives to taste

Preparation

How to prepare Pumpkin soup with shrimp

The first thing to do to prepare the pumpkin soup with shrimp is to clean the shrimp, detach the head and shell from the shrimp and remove the intestine 1, for more details click How to clean shrimp (Shrimp cleaning), set aside the shells 2 and use them to prepare the stock that will flavor the soup. In a pot, put the oil, garlic clove, and chili pepper, and fry for a couple of minutes 3

then add the shrimp shells and let them flavor in the oil 4, then add the white wine, let it evaporate, and add the water (5-6).

and let it cook for about half an hour. In the meantime, take care of the pumpkin, cut it into slices, remove the skin and cut it into small pieces, preferably all of the same size 8. Then clean the leek, removing the green parts and the outer leaves, then slice it 9.

Next, in a large, shallow pot, melt the butter and add the leeks 10, let them soften for a couple of minutes, and then add the pumpkin 11. Salt and pepper and cook for about ten minutes 12,

gradually adding the filtered shellfish stock 13. In another non-stick pan, heat the oil with the other garlic clove 14 and quickly sauté the previously cleaned shrimp 15

season them with salt and pepper 16, and deglaze with brandy 17 and white wine 18 and let it evaporate. Let them flavor for a couple of minutes, then turn off the heat.

When the pumpkin is completely softened, transfer it to a mixer with the shrimp 19, add the cream 20, and blend until you get a smooth cream 21.

add a ladle of stock if you want a creamier consistency that is not too liquid 22. Put the soup back in the pot, adjust with salt and pepper if needed, add a drizzle of oil 23, and add the chopped chives 24. Your warm pumpkin soup with shrimp is ready! Garnish with the remaining shrimp, sprinkle with finely chopped chives, and possibly a grind of pepper. Place the shrimp in the pan with a drizzle of oil and garlic, blend the soup with a bit of broth if necessary.

Storage

If you want, you can store the pumpkin soup with shrimp in the refrigerator in an airtight container for up to one day.

Advice

If you want, you can set aside some shrimp to use for the final decoration of the dish!

Shrimps, like all shellfish, must be very fresh when purchased, otherwise, it is much better to buy them frozen. Check that the shell does not have dark spots and does not come off easily, as this would mean the product is not fresh.

Curiosity

To preserve its qualities, pumpkin should never be boiled but preferably steamed, as this way it retains its vitamins and minerals.
If a preparation requires the pumpkin to be pre-cooked or semi-cooked, then it is preferable to bake it, sliced, for 40-60 minutes at 356-392°F, before proceeding with the normal preparation; unfortunately, most of the time, due to time and practicality, this procedure is not followed.

For the translation of some texts, artificial intelligence tools may have been used.