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.
- 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
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!
Keyword Anti-Inflammatory, Carrots, Entree, Pumpkin, Seafood, Soup, Zucchini