Pumpkin Soup With Shrimp

Recipe from Stacy Oden
Pumpkin Soup With Shrimp
Cooking time: 40 min
Servings 5
Pumpkin soup with shrimp is one of those meals that are simply wonderful for the cold season. Delicate and thick in texture, with a pleasant aroma and flavor of shrimp, this soup is a real culinary find.


  • Pumpkin
    1 kg
  • Onion
    1 piece
  • Carrot
    1 piece
  • Water
    1 liter
  • Table cream 11%
    10 ml
  • Garlic
    3 cloves
  • Shrimp
    300 grams
  • Seasoning and Spices
    to taste

Nutrition facts per serving

  • Calories

    130 kcal

  • Protein

    4.6 g

  • Fat

    6.6 g

  • Carbohydrates

    13 g


  • Fry coarsely chopped onions and carrots in olive oil until golden.

  • Clean and cut the pumpkin into small cubes, and add to a pot filled with water over medium heat.

  • Immediately after, add the fried vegetables and spices to the mixture, bringing the soup to a boil. Reduce the fire and cook for another 5-7 minutes until the pumpkin softens.

  • Use a blender to mix your soup into a creamy consistency. Pour table cream into the soup puree, stir and cover with a lid - let it infuse.

  • Meanwhile, fry coarsely chopped garlic until golden. Add shelled shrimp to the garlic, fry on medium heat until cooked.

  • Fry pieces of white bread with spices of your choice in olive oil - for example, oregano and basil. Pour the soup into plates, put a few shrimps and garlic in each one, decorate with greens and serve with fried croutons.


  • Use light table cream of 11% fat for a smooth, creamy texture.

Bon Appetit!

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