Curry Pumpkin soup with Shrimp

Sun 16 February 2025

Winter is a great time for hearty soups. This curry soup uses shrimp for its protein.

  • 1 can pumpkin puree
  • 1 can coconut milk
  • 3 Tbl curry powder (spiced to your taste)
  • 1 Tbl ginger
  • 1 tsp ground cumin
  • 2 chiles, finely chopped
  • 1 onion, chopped
  • 2 carrots, grated
  • 1/2 bell pepper, finely chopped
  • 2 cloves crushed garlic
  • 1 lime

Saute onion, carrot, chili and bell pepper for 10-15 minutes over medium heat with oil.

Add garlic and spices and bloom. Now add 4 cups of water (or vegetable stock) and bring to simmer. Mix in pumpkin and coconut milk and cook for 20 minutes.

Meanwhile, prepare (peel, devein) the shrimp and spritz with some lime juice. Remove soup from heat and add the shrimp. The residual heat should cook the shrimp.

Top with fresh parsely or corriander and serve with rustic bread

This soup is also very good without the shrimp, but serve with crispy grilled cheese sandwiches on the side.

Also, could top with pepitas, yogurt or sour cream and/or roasted chick peas

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