Pumpkin And Shrimp Soup Recipe

Name: Pumpkin And Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, sliced; 2 medium carrots, thinly sliced; 1 tablespoon snipped fresh cilantro; 1 tablespoon grated fresh ginger; 2 cloves garlic, minced; 1/2 - 1 teaspoon ground allspice; 2 tablespoons butter or 2 tablespoons margarine; 1 (14 1/2 ounce) can chicken broth, divided; 1 (15 ounce) can pumpkin; 1 cup milk; 1 (16 ounce) package frozen peeled and deveined cooked shrimp, thawed

Servings: persons

2 medium onions, sliced
2 medium carrots, thinly sliced
1 tablespoon snipped fresh cilantro
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/2 - 1 teaspoon ground allspice
2 tablespoons butter or 2 tablespoons margarine
1 (14 1/2 ounce) can chicken broth, divided
1 (15 ounce) can pumpkin
1 cup milk
1 (16 ounce) package frozen peeled and deveined cooked shrimp, thawed

1
In a large pot, melt butter.
2
Add onions, carrots, cilantro, ginger, garlic, and allspice; stir to mix.
3
Cover and cook 10-12 minutes or until vegetables are tender, stirring occasionally.
4
Transfer vegetable mixture to the container of an electric blender.
5
Add 1/2 cup chicken broth to the blender.
6
Cover and process until almost smooth.
7
In a saucepan, stir the pumpkin, milk, and rest of the chicken broth.
8
Add in the vegetable mixture and shrimp; cook until heated thoroughly; season with salt/pepper to taste.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium onions, sliced, 2 medium carrots, thinly sliced, 1 tablespoon snipped fresh cilantro, 1 tablespoon grated fresh ginger, 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.

That's it — enjoy your meal!

Pumpkin And Shrimp Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions