Creamy Pumpkin Soup with Shrimp – The Ultimate Comfort Pumpkin Soup Recipe
This creamy pumpkin soup with shrimp is the perfect cozy dinner! Discover the best pumpkin soup recipe for autumn nights.
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There’s something irresistible about a warm bowl of pumpkin soup with shrimp on a cool autumn evening. The creaminess of the pumpkin, blended with the savory and slightly briny flavor of shrimp, creates a perfect harmony that feels both indulgent and nourishing.
This pumpkin soup recipe is designed to bring restaurant-level comfort straight to your table — smooth, aromatic, and layered with flavors that keep you coming back for more.
When I first made this pumpkin soup with shrimp, it was during a chilly October weekend. The golden leaves outside inspired me to bring a touch of autumn warmth indoors. I had leftover roasted pumpkin from another recipe and a small bag of shrimp waiting in the freezer.
That night, with some garlic, cream, and spices, this creamy, velvety soup came to life. Since then, it has become one of my seasonal go-tos — not just for its taste but for how effortlessly it fills the kitchen with cozy aromas.
Kitchen Hacks
- Use roasted pumpkin instead of boiled if possible. Roasting enhances the flavor and adds a subtle caramelized note that elevates this pumpkin soup recipe.
- Frozen shrimp works perfectly well, but make sure it’s fully thawed and pat-dried before cooking.
- Add a splash of coconut milk for a tropical twist that complements the shrimp beautifully.
- Use an immersion blender directly in the pot to save time and reduce cleanup.
- Top with pumpkin seeds or a drizzle of chili oil for a gourmet finish.
Why You’ll Love This Recipe
- It’s creamy and comforting — perfect for autumn and winter.
- It’s protein-packed, thanks to the shrimp.
- It’s easy to prepare, taking less than an hour.
- It can be served as a main or starter.
- It’s naturally gluten-free and can easily be made dairy-free.
Creamy Pumpkin Soup with Shrimp – The Ultimate Comfort Pumpkin Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings15
minutes30
minutes360
kcalIngredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 cups pumpkin puree (fresh or canned)
4 cups chicken or vegetable broth
1/2 cup heavy cream (or coconut milk for dairy-free)
250 g (about 1/2 lb) shrimp, peeled and deveined
1 teaspoon paprika
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter
Optional toppings: roasted pumpkin seeds, chili oil, parsley
Directions
- Heat olive oil in a large pot over medium heat. Once warm, onion and garlic should be sautéed until fragrant and translucent. This will create the base flavor for the pumpkin soup recipe.
- Once the aromatics are softened, the pumpkin puree should be stirred in. Mix well until everything is evenly combined and aromatic.
- Gradually add the chicken or vegetable broth to the pot. Stir continuously while bringing the mixture to a gentle simmer. This step helps the flavors meld beautifully together.
- Using an immersion blender, the soup should be pureed directly in the pot until smooth and creamy. Alternatively, it can be transferred carefully to a blender and then returned to the pot.
- The heavy cream, paprika, nutmeg, salt, and pepper should now be stirred in. The mixture should be allowed to simmer gently for 10 minutes so the flavors can deepen.
- In a separate skillet, butter should be melted over medium heat. Shrimp should be added and sautéed for 2–3 minutes per side until pink and opaque. Avoid overcooking as shrimp cook very quickly.
- The cooked shrimp should then be added to the soup, stirring gently. The dish can be garnished with roasted pumpkin seeds, a swirl of cream, or a drizzle of chili oil before serving.
Serving Suggestions / Variations
- Serve with crusty bread or garlic toast for dipping.
- Add spice by mixing a bit of cayenne pepper into the soup.
- For extra texture, leave a few shrimp whole as a topping instead of blending all into the soup.
- Garnish creatively — microgreens, toasted breadcrumbs, or even a sprinkle of crispy bacon bits can elevate the final presentation.
Final Thoughts
This pumpkin soup with shrimp is more than just a warm meal — it’s a comforting experience that brings together the best of autumn’s harvest and the freshness of the sea. The blend of sweet pumpkin and savory shrimp feels both luxurious and homely, perfect for cozy dinners or entertaining guests. When served hot with a slice of rustic bread and a sprinkle of herbs, this pumpkin soup recipe transforms ordinary evenings into something truly memorable.
