Pumpkin and Shrimp Soup recipe

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Ingredients

1 small sugar pumpkin
¼ teaspoon celery salt
½ teaspoon curry powder
3 cups milk
1 cup chicken broth
salt and pepper to taste
⅓ pound small shrimp - peeled and deveined
1 whole (6 pound) pumpkin, for serving

Nutrition Info

271.6 calories
carbohydrate: 50.5 g
cholesterol: 47.7 mg
fat: 3.8 g
fiber: 3.5 g
protein: 16.7 g
saturatedFat: 2 g
servingSize: -
sodium: 282.9 mg
sugar: 15.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Clean out the cooking pumpkin, remove the skin and cut into 1/2inch dice.measure 3 cups of cut-up pumpkin.

  2. In a saucepan, simmer the pumpkin, celery salt, curry powder, milk, and broth for about 30 minutes.Stir to keep the milk from burning. Season with salt and pepper.

  3. If you are going to serve the soup in a pumpkin, boil 2 quarts of water. Cut the top off of the pumpkin and clean out carefully.Cut a notch in the top for the ladle to stick through. Pour the boiling water into the pumpkin and swish around and then pour into sink. Pour the soup into the pumpkin and serve with lemon wedges.

  4. Add half the shrimp to the pumpkin mixture and process in a food processor or blender until smooth. Return to saucepan and simmer. Add the remaining whole shrimp and simmer for 5 more minutes.

Recipe Yield

6 servings

Recipe Note

This unusual combination of pumpkin and shrimp is a surprise. Curry powder and chicken broth add flavor and aroma to an already fantastic fall soup. Serve it in a hollowed out pumpkin for company or for fun.

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