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Spiced Pumpkin and Shrimp Soup

Looking for new ideas for cooking pumpkin? I first made this soup in 2007. My boyfriend, Brian, liked this so much he ate three bowls of it while standing in front of the stove. Why would I then wait so long before posting? Because my photos made it look like unappetizing baby food with the consistency of applesauce. But! It tasted great. And now I have a better photo so I can share this recipe with you.



small photo of Spiced Pumpking and Shrimp Soup




Spiced Pumpkin and Shrimp Soup

2 medium onions, sliced
2 medium carrots, sliced (1 cup)
1 tsp five-spice powder (optional)
1/2 tsp paprika
2 cloves garlic, minced
1 Tbsp butter
1 14-ounce can chicken broth
1 15-oz can pumpkin puree (1 3/4 cup)
1 cup milk
1 Tbsp maple syrup
1 Tbsp brown sugar
1 8-ounce package frozen peeled and deveined shrimp, thawed
Old Bay seasoning


For the pumpkin (Skip if you're using canned pumpkin):
  1. Preheat oven to 400F.
  2. Cut the pumpkin in half, scoop out the stringy pulp and seeds, and cut into 4-inch pieces.
  3. Sprinkle pumpkin pieces with some salt and pepper and place in an oiled pan, rind side down.
  4. Cover with foil and bake pumpkin at 400F for 60-minutes.
  5. Remove from oven and let cool. When you can handle it, scrape the pulp out of the pumpkin, and discard skins.
  6. Transfer to a blender and process until smooth. Set aside.



some of the ingredients being sauteed
some of the ingredients being sauteed


Rest of soup:
  1. While pumpkin is roasting, slice the onions and carrots.
  2. In a large saucepan, cook onions, carrots, five-spice powder, and paprika in hot butter.
  3. Cover and cook for 10-12 minutes until vegetables are tender, stirring once or twice. After about 7-8 minutes, add the minced garlic.
  4. Transfer vegetable mixture to a blender container or food processor bowl. Add 1/2 cup of chicken broth. Cover and blend or process until nearly smooth.


Shrimp:
  1. Sprinkle shrimp with Old Bay seasoning and stir-fry briefly until it's cooked. Set aside.


Bring everything together:
  1. In the big saucepan, combine the remaining 1 1/4 cups broth, pumpkin puree, and milk.
  2. Stir in the maple syrup and brown sugar.
  3. Stir in blended vegetable mixture and shrimp.
  4. Heat through.



big photo of Spiced Pumpkin and Shrimp Soup
Spiced Pumpkin and Shrimp Soup


Recipe adapted from the recipe in the New Better Homes and Gardens Cookbook, 12th Edition.

Thread in food_porn: http://community.livejournal.com/food_porn/5589925.html





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interesting. Have you ever tried it with another winter squash? I have a butternut from the store in my fridge right now.

No...I hadn't thought to try it with another winter squash but I imagine that would work well too. For butternut, I've usually made this Bahia Butternut Mash recipe: http://fitfool.livejournal.com/104257.html

That sounds really good! I will give it a try. My office cafeteria has a really yummy pumpkin bisque (made with skim milk, so it's not too fattening) that I wish I had the recipe for...this might make a better substitute. :)

That pumpkin bisque sounds yummy. I don't think I've ever seen that offered. I wonder if your office cafeteria would be willing to share the recipe if you asked?

Yes indeed. Thumbs up for this recipe.

I had a homemade pumpkin soup last year that had the texture of baby food, and dang was it good.
Definately interested in your recipe

Yup. The first time I made this it looked like yucky baby food but tasted fabulous. I hope you also find this to be tasty.

I've only ever used pumpkin in curry. This sounds great!

I've mostly only heard of pumpkin in the context of pie so pumpkin curry sounds exotic. Canned pumpkin? Or fresh pumpkin cut into chunks and made into a curry?

Fresh, chunked. I've mostly used the Japanese-style curry that comes in a box of big pucks. It'd probably be good in a green curry, though.

Canned pumpkin is for PIIIIIEEEEE

Thank you so much for sharing! It looks and sounds wonderful.

I hope you get to try this out some time.

If you're looking for pumpkin ideas, I really can't recommend this recipe enough:

http://mikes-table.themulligans.org/2007/11/07/kaddo-bourani/

Yes! Thanks for sharing that link. I've had that dish at Helmand and had immediately looked on their website hoping they shared the recipe. But they didn't. And then this year I found this (same recipe with different photos):

http://habeasbrulee.com/2006/10/20/kaddo-bourani-pumpkin-with-yogurt-and-meat-sauces/

I haven't yet attempted the recipe due to how long the pumpkin roasts. But it's in my 'ToTry' folder.

I'm going to try this this weekend!

oh yum. always looking for turkey dinner alternative for thanksgiving. I think this will work nicely.

Make a big batch of it then...As written, my boyfriend and I polished off this batch between just the two of us. :)

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