Pumpkin Coconut Soup with Shrimp – a Perfect Warm Up


Fall for me is soup season. I love soups, all kinds, thick and creamy, light and healthy, chunky and crunchy, wild and classical. Soups not only warm the stomach but also your heart and your mind. In front of the open fire place or sitting with friends around the table with candle lights or maybe reading the new book of Ken Follett ”A Column of Fire (Kingsbridge)”.. every moment is perfect! In addition a soup is quickly prepared and can last for a few days.


Pumpkins are in season now, but also mushrooms – did you ever have wild mushroom soup? Thinking about soup it reminds me my desperate search of simple minestrone in an Italian restaurant in California. It is not possible to find a normal minestrone, a simple vegetable soup. It is ALWAYS with pasta in it. Unbelievable!


My pumpkin soup is with coconut milk that makes it super creamy and not coco-nutty. The shrimp give it an additional kick of taste and texture. You can use shrimp or also prawn or crab meat if you like. Make it vegan with mushrooms.

Try all and enjoy!


Pumpkin Coconut Soup with Shrimp
Pumpkin Coconut Soup with Shrimp
Print Recipe
Servings Prep Time
2 liter 20 min
Cook Time
1 hour
Servings Prep Time
2 liter 20 min
Cook Time
1 hour
Pumpkin Coconut Soup with Shrimp
Pumpkin Coconut Soup with Shrimp
Print Recipe
Servings Prep Time
2 liter 20 min
Cook Time
1 hour
Servings Prep Time
2 liter 20 min
Cook Time
1 hour
Ingredients
Servings: liter
Instructions
  1. In a big enough pot drizzle some olive oil and let it warm on the stove. Put garlic and onion chopped into small pieces and let them lightly golden.
  2. Meanwhile clean and chop the pumpkin and the sweet potatoes.
  3. Transfer in the pot, add the vegetable soup and stir. Add the spices, stir again and let it cook slowly for 50 minutes.
  4. With an immersion blender blend the soup until creamy.
  5. Add the coconut cream and the shrimp and let simmer for another 10 minutes.
  6. Serve hot and steamy!
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