Spiced Pumpkin Soup with Shrimp

Spiced Pumpkin Soup with Shrimp

Have you ever had pumpkin soup before?

With fall in full swing, the days are getting shorter and colder. And pumpkins are still everywhere. What a perfect time to try out pumpkin soup! So today, I thought I’d share with you my favorite fresh pumpkin soup recipe: spiced pumpkin and shrimp soup. It’s much lighter than other squash or pumpkin soup recipes but just as creamy. It’s a well-rounded dish with some shrimp and corn so it can stand alone as a meal or pair with some sides.  And with a nice blend of some mace (or nutmeg) and allspice, this soup has it all.

The only extra equipment you need other than a sauté pan is a blender or food processor. Not too much is required but the blender or food processor is what makes this soup creamy and smooth.


A Few Suggestions for a Zero Waste and Minimalist Kitchen

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I am one of those poor souls trapped with using a tiny kitchen in a cookie cutter apartment. You know what I am talking about. It’s one of those kitchens with very little counter space and barely enough room for two people to work in. In fact, we avoid being in there at the same time since we just trip over each other getting around. So needless to say, kitchen space is in short supply and that requires using as few appliances as possible.

I have always been a minimalist when it came to my kitchen appliances. I just don’t like having too many gadgets and clutter to get in my way. But this setup has made me find a way to trim it down even more. So I love it when I can use one appliance for many different functions.

A High-Performance Blender

One such item is my high-performance Vitamix blender. This thing is like my Swiss Army knife of kitchen appliances. It acts as a blender, food processor, juicer (with pulp), and heating element all in one. In short, I highly recommend it especially for this recipe. It makes the smoothest pumpkin puree and pumpkin soup that will ever have.

But it isn’t the only option out there. I have been hearing really good things about the Blendtec Total Classic blender (affiliate link) as well and the price is comparable (or possibly cheaper) to the Vitamix. However, there are many good choices on the market so I suggest you do your research first before buying. If you are looking for ways to pare down you clutter, a high-performance blender like this is a worthy investment. The only downside is these puppies aren’t cheap. But they are worth every penny!

Heirloom Quality Cookware

Another transition we are slowly making in the kitchen is replacing all of our old pots and pans with heirloom quality cookware one at a time. Not only is this better for the environment with less cheap low quality cookware ending up in our landfills but buying heirloom cookware will save you tons of money in the long run.

As the word heirloom suggests, this type of cookware is made to last your lifetime. One example is cast-iron. I am a huge fan of cast-iron. It does a wonder job of holding on to heat, improves with use, and is virtually indestructible. Unfortunately cast-iron cookware is also very heavy and the versatility of options in types of pans and pots is rather limited. And for some people, cast-iron just might not be a good choice.

But there is another option. 360 Cookware is a company that makes heirloom quality stainless steel cookware that is far superior to the big brands. They are a small family-owned company out of Wisconsin. They pay their employees a fair wage with great benefits and manufacture their products using a process that creates a zero carbon footprint. Unfortunately, this cookware like anything made ethically and of high-quality, it won’t be cheap.

For this recipe, I would highly recommend using a 3.5 quart sauteing pan like this one (affiliate link). But once again, these guys are not cheap.


Tips and Tricks for Making Pumpkin and Shrimp Soup

This recipe was made with the intention of using pumpkin but many times pumpkin and squash soup are used synonymously and with good reason. Very recently I made this recipe because we had some leftover squash that we needed to eat before it went bad. The soup was just as good with acorn squash as it is with pumpkin.

So are you sitting on any winter squash and not sure what to do with it? You’ve got a great meal just waiting to be made!

Making your own pumpkin puree is a great way to reduce your environmental impact.

Now if you don’t have any fresh pumpkin, you can use the canned stuff but I highly recommend making this pumpkin soup from fresh pumpkin because it tastes light years better. There really is no comparison. Plus, making your own fresh pumpkin isn’t as hard as you might think. There are just a couple of things to keep in mind.

  • To start with, you don’t want to use the same pumpkin that you use to carve a jack-o-lantern. It’s edible but the meat is flavorless and watery. Besides, do you really want to try to fit that big boy in an oven (especially while it’s grinning merrily for those trick-or-treaters tomorrow night)? What you are looking for is a smaller sibling usually labeled a “pie” or “sugar” pumpkin.
  • To keep your waste down, I highly recommend that you make your pumpkin puree at home. If you’ve never roasted a pumpkin, it’s just like roasting any squash. You just wash the outside, cut the stem off the top, chop it in half, pull out the seeds and pumpkin goop (Save the seeds!), lay it on a shallow baking pan, cover it with foil, and pop it in the oven for about an hour at 400F or 205C. That’s it! I have a post that goes into more detail about how to make homemade pumpkin puree.
Making broth from scraps is a great money-saver and very sustainable.
  • Likewise, I recommend using a homemade broth. It is a great way to minimize your packaging waste plus broths are a wonderful money-saver when you use your vegetable and bone scraps. I typically use bone broth but chicken broth will also work as well. Never made bone broth before? Here’s a post of my favorite way to make bone broth using scraps that might help.
  • Additionally, if you are crunched for time, you can use precooked and peeled shrimp instead of raw. But again, I highly recommend using raw shrimp so that you can sauté the shrimp in the garlic, spices, and ginger. Not only does it fuse the seasonings into the shrimp but it also adds flavor to the dish overall.
  • If you don’t keep any mace in your kitchen, nutmeg will do. Mace is the outer coating of the nutmeg shell so the taste is practically the same. However, it’s isn’t a 1:1 ratio. Mace is a concentrated form of nutmeg. So the suggested ratio is for every ¼ tsp. of mace called for, use 1 tsp. of nutmeg.
  • I use extra virgin coconut oil for this recipe. I find that it works the best as it is a super healthy oil that is great for sautéing but lite in flavor. However, if you don’t stock coconut oil in your kitchen, any vegetable oil that can stand sautéing temperatures will do. I recommend extra virgin olive oil or avocado oil but you can also use canola or vegetable oil as well.
  • Lastly, did you hold on to those seeds? Of course! We can’t forget out those seeds. In fact, I’ve got a how to roast pumpkin seeds post that can show you how to turn those lovely little fellas into a great healthy snack for the whole family.

Well, I think that about covers it! Let’s move on to the exciting part.

Love all things pumpkin (or winter squash)? So do we! You might want to check out our spicy maple roasted pumpkin seeds (v), pumpkin muffins (v), vanilla cardamom roasted squash seeds (v), and pumpkin hummus (v)!

v – vegan

If you give this recipe a try, I’d love to see your awesome creation! Leave a comment, rate it, and don’t forget to hashtag a photo on Instagram #sustainablesauceresses!

Or if you have any questions or feedback, you are always welcome to leave me a comment below. I’d really love to hear from you!

Spiced Pumpkin and Shrimp Soup

This spiced pumpkin soup with shrimp is warm, creamy, hearty, and perfect for those cold fall days. Eat it as a meal or with some sides.
Prep Time20 mins
Cook Time20 mins
Course: Main Course, Soup
Cuisine: American, Egg-Free
Keyword: fall foods, fresh pumpkin soup recipe, nutmeg, pumpkin and shrimp soup recipe, pumpkin soup, shrimp, winter squash
Servings: 6 1-cup servings
Calories: 387kcal
Author: Tina

Equipment

  • 3-4 Quart Saute Pan
  • Blender or Food Processor
  • Measuring Cup and Spoons
  • Knife
  • Cutting Board

Ingredients

  • 1 lbs raw shrimp, peeled and deveined
  • 2 cups pumpkin puree
  • 1 lg. onion, chopped
  • 3 med. carrots, chopped
  • 2 ears cooked corn (about 1 cup)
  • ¼ fresh cilantro, chopped
  • 14 oz. bone or chicken broth
  • ½ cup milk
  • 1 tbsp. fresh ginger, grated
  • 4 cloves garlic, minced
  • ½ tsp. allspice, ground
  • ¼ tsp. mace, ground
  • ¾ tsp. pink himalayan or sea salt
  • ½ tsp. black pepper, ground
  • 2 tbsp. coconut oil (divided)

Instructions

  • In a small stock pot or large saucepan, cook the shrimp, ginger, allspice, mace, garlic, salt, and black pepper in hot oil on a med-high heat for about 5 minutes or until the shrimp is opaque. Transfer shrimp to a small bowl leaving as much of the spices and juices in the pan as possible. Set aside.
  • Add the other tbsp. of oil to the pan with the onions, carrots, and cilantro on a med-high heat covered for about 10-12 minutes or until veggies are tender. Stir occasionally.
  • Transfer everything except the shrimp to a blender or food processor with ½ cup of the broth. Cover and blend mixture until smooth.
  • On a med. heat, place the veggie puree back into the same saucepan along with the rest of the broth, pumpkin puree, milk, shrimp, and corn. Heat through (about 5-10 minutes). Stir frequently.
  • Serve immediately. Will keep in the fridge in a sealed container for about 3-4 days.¼

Notes

1/4 tsp. mace = 1 tsp. nutmeg
Can substitute coconut oil with olive, avocado, ghee, or butter.

Did you give this recipe a try?

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Happy Cooking!



14 thoughts on “Spiced Pumpkin Soup with Shrimp”

  • 5 stars
    I just had pumpkin soup last weekend at a party. It was fantastic. The flavors were exactly what I want in a fall dinner. Thanks for the recipe, the added shrimp is a great addition. But I am still surprised at how good the pumpkin soup is. We’re going to use your recipe again for Thanksgiving.

    • Hello JB! Thanks so much for letting me know how that soup worked out for you and I’m really glad you enjoyed it!

      We’ve been making this pumpkin soup like crazy here. My little girl just loves it as long as I don’t go overboard on the spices. I really like that it is lighter than most traditional pumpkin/squash soups since there is no butter or heavy cream in it. And it’s healthier too! This will probably become a fall staple in this house and a great go-to for Thanksgiving parties. If you have any questions about it down the road please let me know!

      Thanks again!
      Tina

  • I have been looking for some more winter squash recipes.  I have 14 winter squash from the garden to use this Winter.  This recipe looks delicious.  I think that I might switch up a few ingredients with some things I currently have on hand though.  I am going to try chicken thighs instead of the shrimp and sub out the milk with a bit of coconut milk (I like the tropical flavor the coconut adds).  Thanks for the recipe I think this is going to be tasty.

    • Hi Tom! Thank you for visiting and taking the time to chat with me!

      That’s wonderful you have home-grown squash to eat! I’m a little envious. There’s nothing better than food you grew yourself!

      Chicken thighs and coconut milk sound wonderful in this soup. A dark meat like thighs and coconut milk would give it a rich flavor. However, I would suggest maybe doing 1/2 milk and 1/2 water to thin it out a bit. Cow’s milk is a thinner liquid than coconut milk and the soup is already pretty thick as it is. 

      I hope you like the recipe. Please let me know how that turns out! Also, don’t hesitate to contact me if you have any questions that come up. Thanks again!

      Tina

  • These photos are so enticing and I’ve spent a lot of time just staring at them. That soup seems so delicious just by the look of it. When I was growing up, we used to eat pumpkins but never have ever seen any soup made from them. The only soup I know is from meat and just surprised that one can make such a delicious soup from pumpkins.

    I have already bookmarked this site because I want to share with both mom and my wife so that they can steal your recipe and learn to make pumpkin soup. Amazing! 

    Thank you so much.

    • Hi! Thank you so much for visiting and taking the time to leave me some feedback!

      I really hope you and your family try out this recipe. It’s a favorite in my house! 

      I always associated pumpkin with sweet dishes for a very long time. My family growing up never did anything more with pumpkin than make pumpkin pies around Thanksgiving and Christmas. I didn’t even have a squash soup until I was in my twenties. So when I first tried a savory pumpkin dish, which was pumpkin soup, I was hooked and determined to make my own version. This is what I came up with.

      If you (or your mother or wife), have any questions, please don’t hesitate to get in touch. I would love to help! Likewise, if you do try this recipe, I would greatly appreciate any feedback on how it went and a rating. Thanks again!

      Tina

  • As a person who absolutely loves soup this looks like it could very easily become a favorite.  Can a person make a big batch?  Will it stay in the fridge?  Most people dont associate pumpkin with soup and I was one of those.  However I can tell you I will be trying this very soon.

    • Hi Dale! Thanks so much for visiting and taking the time to chat with me!

      I have double up this recipe a few times just to have the extra as leftovers. This soup really tastes so much better when it has a day to sit in the fridge. The subtly of the flavors really comes through after sitting overnight. Not that it isn’t really good freshly made, mind you… 🙂

      So in answer to your question, absolutely! You can most definitely make this in bigger batches and it keeps in the fridge for 3-4 days. What you really need to watch out for is the shrimp going bad.

      I really hope you give this recipe a try! Please let me know how it works out for you. If you could give me a star rating after you try, I’d greatly appreciate it. And don’t hesitate to reach out to me if you have any questions. Thanks again!

      Tina

  • We just had everything pumpkin at Thanksgiving as well as Halloween. So I feel we all are pumpkined out. But now you have got me interested in making pumpkin soup. Plus I just had a tooth extraction and soup is on the menu for a few days.

    I will definitely give this soup a try. Thanks for the recipe.

    • Hi Randa! Wow! 

      I’m sorry to hear about the tooth extraction but I hope this soup gives you something you can enjoy for the next few days while that heals. If you have any questions about it please get in touch, I’m here to help! Also, I would love any feedback you have about the recipe and a rating too. I would greatly appreciate it!

      Take care, Tina

  • I love soups. If I could eat from veggie soups like this one each day, I would. The problem is that I’m not too familiar with the kitchen. I always pray for my husband (whoever I marry) knows and enjoys cooking. Either way,  I might just do this. It looks pretty simple. 

    • Hi Linda! Thanks for visiting and taking the time to chat with me!

      This soup is very easy to put together. I’ve got very little time in my day as I’m sure you do too and recipes that are overly complicated or long just won’t get made in this house, at least not often. 🙂 

      I hope you give it a try! If you have any questions, don’t hesitate to get in touch. Also, I’d greatly appreciate any feedback or ratings on this recipe if you get a chance.

      Thanks again! Take care, Tina

  • Yummy….  I live pumpkin.  I live in an area where shrimp are not readily available,  what other alternatives can be be used. 

    Is it possible to use some sort of dry fish,  or cryfish. 

    I definitely going to perform some wonders with this your recipe.  I love it, thank you for sharing this. 

    • Hi Olonisakin! Thank you for taking the time to visit and talk with me!

      Any sweeter tasting fish (especially any shellfish) would probably work so I bet lobster or crayfish would work as good substitutes for shrimp. This recipe is really good without any fish in it as well. If you opt for no fish, maybe increase the salt a tad bit to a full teaspoon. 

      Now that I think about it, maybe another plant based protein could work too like chickpeas. I’ve been planning to put together a vegan version of this recipe and I was thinking chickpeas would go really well in this.

      I hope you give this recipe a try! If you have any further questions, please get in touch. I am always happy to help! Likewise, if you try it with crayfish or lobster I would love to hear about it. That does sound pretty good.

      Thanks again and take care, Tina

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