Creamy Pumpkin Soup with Shrimp
Did you ever think about making a soup with pumpkin? At Feed Your Vitality, our Creamy Pumpkin Soup was a hit, even for vegetarians. If you are vegetarian and want to try this easy, healthy anti-inflammatory recipe, simply leave out the shrimp and replace the chicken broth with vegetable broth.
Ingredients
- 2 ¼ lbs shrimp
- 2 cups canned pumpkin
- ½ lb carrots sliced
- ⅓ lb yellow onion diced
- ½ lb zucchini diced
- 20 oz coconut milk
- 26 oz chicken or vegetable broth
- 1 ½ Tbsp garlic minced
- 1 tsp dried thyme
- ½ tsp ground sage
- 1 ½ Tbsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp cayenne powder or to taste
- ⅛ tsp cinnamon or to taste
- 1 tsp salt or to taste
Instructions
- Refrigerate coconut milk one day prior to preparation so the coconut cream is solid on top.
- Peel, devein and remove tails from shrimp.
- In a soup pot, add carrots, onions and all seasoning to chicken broth and allow to cook on medium heat until onions are translucent and carrots are soft.
- Slowly stir in pumpkin until mixed through.
- Add coconut milk and allow to simmer for 35-40 minutes, adding zucchini into the pot in the last 5 minutes of cooking.
- While soup is simmering, sauté shrimp until pink and cooked through.
- Divide soup evenly into 6 soup bowls. Top each bowl with 6 oz shrimp and serve hot!