Pumpkin Soup with Shrimp
Submitted by DomesticSpaz
Curried pumpkin soup with shrimp, coconut milk, jalapeno, and lime juice. A creamy, spiced bisque-style soup pureed smooth with shrimp stirred in at the end.
YIELD
6 servginsPREP
25 minCOOK
1 hrsREADY
1 hrsThis pumpkin soup is far from the usual cinnamon-and-nutmeg Thanksgiving version. It’s savory, spiced with curry powder and whole allspice, enriched with coconut milk and heavy cream, and loaded with shrimp that get stirred in right at the end for a hearty, main-course soup with serious depth.
The 45-minute covered sweat of onion, leek, carrot, garlic, and jalapeno on very low heat is the foundation. That patient, gentle cooking breaks the vegetables down into a sweet, concentrated base without any browning. The pumpkin and coconut milk then simmer in curry-spiced broth for another 30 minutes before everything gets pureed smooth.
The finishing touches are what give this soup its complexity. Lime juice, brown sugar, and white wine vinegar get stirred in after blending, creating a sweet-sour-spicy balance that keeps the rich, creamy soup from feeling heavy. Diced shrimp only need five minutes to cook through, so they stay tender and plump.
Chef Tips
- Sweat the vegetables covered on very low heat. This is not a sauté. You want them soft and translucent, not browned. Browning changes the flavor profile of the finished soup.
- Discard the whole allspice before blending. Fish it out with a spoon. Blended allspice berries will make the soup bitter and gritty.
- Puree in batches for safety. Hot soup in a blender can erupt. Fill no more than half full, hold the lid with a towel, and start on low.
- Add the shrimp last and simmer only until just pink and curled. Overcooked shrimp in soup are tough and rubbery.
Variations
- Butternut squash swap for pumpkin if you can’t find solid pack pumpkin puree.
- Crab meat instead of shrimp for a more luxurious, sweeter shellfish variation.
- Garnish with toasted pumpkin seeds and a swirl of coconut cream for presentation.
Ingredients
Directions
In heavy skillet melt butter over moderate heat and cook onion, leek, carrot, garlic and jalapeno, stirring, 5 minutes.
Reduce heat to very low and cook, covered, stirring occasionally, for 45 minutes.
While vegetables are cooking, in a 6 quart heavy pan, bring broth to a boil with allspice and curry powder, skimming froth.
Stir in vegetables, pumpkin and coconut milk and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes.
Discard allspice.
In a blender purée soup in batches and return to pan.
Stir in remaining ingredients and salt to taste; simmer, uncovered, stirring occasionally, untilshrimp are just cooked through, about 5 minutes.
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