Spiced Pumpkin & Shrimp Soup is a luxurious and gently spiced soup that pairs the creamy sweetness of pumpkin with the delicate brininess of shrimp. This dish walks the line between comfort food and elegance, drawing influence from Caribbean and Southeast Asian kitchens with its warm spices and silky texture.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 minsFor the Soup
2 tbsp butter or coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 inch piece fresh ginger, grated
1 small red chili or 1/2 tsp chili flakes (adjust to taste)
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground cinnamon
¼ tsp turmeric (optional for color)
2 ½ cups pumpkin purée (homemade or canned, unsweetened)
3 cups chicken or vegetable stock
½ cup coconut milk or heavy cream
Salt and pepper, to taste
Juice of 1 lime (or to taste)
For the Shrimp
16 medium shrimp, peeled and deveined
1 tbsp olive oil
¼ tsp smoked paprika or cayenne
Salt & pepper, to taste
Optional: chopped cilantro or parsley for garnish
Sauté the Aromatics
1
In a large saucepan, heat butter or coconut oil over medium heat.
Add onion, garlic, ginger, and chili. Cook until soft and fragrant (about 3–4 minutes).
Stir in cumin, coriander, cinnamon, and turmeric. Cook another 1–2 minutes to toast the spices.
Build the Soup Base
2
Add the pumpkin purée and stir well to combine with the spices.
Pour in the stock and bring to a simmer. Cook for 15–20 minutes , allowing flavors to meld.
Stir in the coconut milk or cream. Season with salt, pepper, and lime juice.
Prepare the Shrimp
3
Toss shrimp with olive oil, paprika, salt, and pepper.
In a hot skillet or grill pan, sear shrimp for 1–2 minutes per side until pink and opaque. Set aside.
Finish & Serve
4
Ladle the hot soup into bowls.
Top each bowl with 3–4 seared shrimp.
Garnish with fresh herbs, a drizzle of coconut milk, or a swirl of chili oil if desired.
Serving Suggestions
5
Serve with:
Warm naan , roti , or grilled sourdough
A spoonful of yogurt or crème fraîche for extra richness
A side of cucumber-mint salad for a cooling contrast
Drinks to pair:
Variations
6
No shrimp? Use crab meat, scallops, or roasted chickpeas.
Add texture: Top with toasted pumpkin seeds or crispy shallots.
Make it vegan: Swap shrimp for roasted tofu or grilled mushrooms, and use vegetable stock.
Ingredients For the Soup
2 tbsp butter or coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 inch piece fresh ginger, grated
1 small red chili or 1/2 tsp chili flakes (adjust to taste)
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground cinnamon
¼ tsp turmeric (optional for color)
2 ½ cups pumpkin purée (homemade or canned, unsweetened)
3 cups chicken or vegetable stock
½ cup coconut milk or heavy cream
Salt and pepper, to taste
Juice of 1 lime (or to taste)
For the Shrimp
16 medium shrimp, peeled and deveined
1 tbsp olive oil
¼ tsp smoked paprika or cayenne
Salt & pepper, to taste
Optional: chopped cilantro or parsley for garnish
Directions Sauté the Aromatics
1
In a large saucepan, heat butter or coconut oil over medium heat.
Add onion, garlic, ginger, and chili. Cook until soft and fragrant (about 3–4 minutes).
Stir in cumin, coriander, cinnamon, and turmeric. Cook another 1–2 minutes to toast the spices.
Build the Soup Base
2
Add the pumpkin purée and stir well to combine with the spices.
Pour in the stock and bring to a simmer. Cook for 15–20 minutes , allowing flavors to meld.
Stir in the coconut milk or cream. Season with salt, pepper, and lime juice.
Prepare the Shrimp
3
Toss shrimp with olive oil, paprika, salt, and pepper.
In a hot skillet or grill pan, sear shrimp for 1–2 minutes per side until pink and opaque. Set aside.
Finish & Serve
4
Ladle the hot soup into bowls.
Top each bowl with 3–4 seared shrimp.
Garnish with fresh herbs, a drizzle of coconut milk, or a swirl of chili oil if desired.
Serving Suggestions
5
Serve with:
Warm naan , roti , or grilled sourdough
A spoonful of yogurt or crème fraîche for extra richness
A side of cucumber-mint salad for a cooling contrast
Drinks to pair:
Variations
6
No shrimp? Use crab meat, scallops, or roasted chickpeas.
Add texture: Top with toasted pumpkin seeds or crispy shallots.
Make it vegan: Swap shrimp for roasted tofu or grilled mushrooms, and use vegetable stock.
Spiced Pumpkin & Shrimp Soup
Visited 1 times, 1 visit(s) today
