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Spicy Pumpkin & Shrimp Soup

Rated : 
 by 9 people
Makes: 4 servings
Yield: 5-3/4 cups Start to Finish 30 mins View Nutrition Facts


  • 2 medium onions, sliced
  • 2 medium carrots, thinly sliced
  • 1 tablespoon  snipped fresh cilantro
  • 2 teaspoons  grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon  ground allspice
  • 2 tablespoons  margarine or butter
  • 1 14 1/2ounce can chicken broth
  • 1 15 ounce can pumpkin
  • 1 cup  milk
  • 1 8 ounce package frozen, peeled and deveined cooked shrimp, thawed
  • Fresh shrimp in shells, peeled, deveined, and cooked (optional)
  • Plain low-fat yogurt or dairy sour cream (optional)
  • Snipped fresh chives (optional)


1. In a covered large saucepan cook the onions, carrots, cilantro, ginger, garlic, and allspice in hot margarine for 10 to 12 minutes or until the vegetables are tender, stirring once or twice.

2. Transfer the mixture to a blender container or food processor bowl. Add 1/2 cup of the chicken broth. Cover and blend or process until nearly smooth.

3. In the same saucepan combine pumpkin, milk, and remaining broth. Stir in the blended vegetable mixture and the 8 ounces shrimp; heat through. If desired, on small skewers thread additional cooked shrimp. Ladle soup into soup bowls. If desired top each serving with a spoonful of yogurt, a sprinkling of chives, and a shrimp skewer.


  • It is unsafe to thaw fish, seafood, or any type of meat at room temperature. Thaw them in one of two ways:
  • The best way to thaw is to place the unopened original container in the refrigerator overnight.
  • Place the wrapped package under cold running water until thawed.
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What do you think? Rate this recipe!

lagirl5559 wrote:

Whatever you do--DON'T use nasty chickens broth! This recipe is GREAT when you use veggie broth--if you use chicken broth it adds too much sodium-and I found out--will make people sick! For all your veggie and pescetarian friends chicken broth will send them to the hospital. Do yourself a favor and improve the recipe at the same time by using veggie broth!!!żżżżż

11/12/2011 12:07:14 PM Report Abuse
MelissaDL wrote:

This recipe was great, but it needs a few extra ingredients. I added cinnamon, nutmeg, a few pinches of salt, and a pinch of sugar. Nothing that rocked the calorie count, but it made so much difference in the flavor. I also used Al Fresco brand chicken sausage (jalepeno flavor but I'm sure apple sausage would work well, too for something less spicy) instead of the shrimp.

10/28/2011 08:20:12 AM Report Abuse
axtellg wrote:

none of these recipes use fresh pumpkin, only canned. I thought this article was about fall produce?????

11/11/2010 10:17:23 AM Report Abuse
starchild_rjs wrote:

Really good and really easy. I used one onion but doubled up on the carrots. I didn't have allspice so I used pumpkin pie spice instead. Also I added cinnamon, nutmeg, and chili powder. At the end I also added chopped fresh red bell pepper and chopped fresh cayenne pepper.

11/7/2009 08:48:33 PM Report Abuse

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