Pumpkin And Shrimp Soup – a delicious recipe with sugar, celery salt, curry powder, milk, chicken broth, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Clean out the cooking pumpkin; remove the skin and cut into 1/2inch dice.measure 3 cups of cut-up pumpkin.
2
In a saucepan, simmer the pumpkin, celery salt, curry powder, milk, and broth for about 30 minutes.Stir to keep the milk from burning. Season with salt and pepper.
3
If you are going to serve the soup in a pumpkin, boil 2 quarts of water. Cut the top off of the pumpkin and clean out carefully.Cut a notch in the top for the ladle to stick through. Pour the boiling water into the pumpkin and swish around and then pour into sink. Pour the soup into the pumpkin and serve with lemon wedges.
4
Add half the shrimp to the pumpkin mixture and process in a food processor or blender until smooth. Return to saucepan and simmer. Add the remaining whole shrimp and simmer for 5 more minutes.
307
kcal
Calories
8
g
Fat
24
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 small sugar pumpkin, 1/4 teaspoon celery salt, 1/2 teaspoon curry powder, 3 cups milk, and more.
Yes, Pumpkin And Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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