Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients. Choose a ripe pumpkin — with dense, bright orange flesh and a matte skin without dents or cracks. Butternut or nutmeg varieties are ideal: they are sweet, juicy and have a velvety texture when cooked. Choose large shrimp, boiled-frozen, raw, peeled or with tails.
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Step 2
Remove the skin from the onion and cut off the ends. Cut the onion in half, then cut into small cubes (about 3-5 mm).
Peel the carrots with a vegetable peeler and rinse. Grate the carrots on a medium grater.
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Step 3
Pour 1-2 tablespoons of vegetable oil into a thick-bottomed saucepan and heat over medium heat. Add onion and carrots and cook for 2-3 minutes, stirring, until softened, translucent and tender. Avoid excessive burning — reduce heat if necessary.
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Step 4
Wash the potatoes and peel the skins. Cut the potatoes into medium cubes.
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Step 5
Peel the pumpkin and completely remove the seeds. Cut the pulp into medium cubes.
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Step 6
Add chopped potatoes and pumpkin to the pan with the fried onions and carrots. Mix. Pour hot broth or water so that the vegetables are covered by about 2/3 (the level should reach just below the surface of the cubes).
Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer for 15–20 minutes until the pumpkin and potatoes are tender (check with a fork).
Halfway through cooking, add salt, freshly ground black pepper, turmeric and paprika for color and depth of flavor.
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Step 7
While the vegetables are cooking, peel the shrimp (if they are unpeeled): remove the shell, remove the intestines, rinse and dry with a paper towel.
If you use frozen shrimp, first completely defrost and dry.
Heat 1 tablespoon of vegetable or olive oil in a frying pan over medium heat. Arrange shrimp in a single layer and cook for 1 to 2 minutes on each side until pink and firm in texture. 30–40 seconds before readiness, add 1 clove of garlic, passed through a press, and stir quickly — the garlic will release its aroma, but will not burn. Sprinkle shrimp with lemon juice to taste and remove from pan.
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Step 8
Turn off the heat under the pan. Using an immersion blender, puree the vegetables directly in the saucepan until smooth and creamy, moving the blender up and down until you reach the desired texture (about 1-2 minutes). If the mixture is too thick, add a little hot broth or water and beat again to the desired consistency. Taste the soup and add salt/pepper if necessary.
Place the pan over low heat and heat the pumpkin puree soup without cream for 2-3 minutes, stirring until all the flavors become friends.
If desired, add a small pinch of nutmeg for depth or a tablespoon of lemon juice for a slight acidity that will bring out the sweetness of the pumpkin.
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Step 9
Pumpkin soup without cream is ready.
Pour the pureed soup into bowls. Place 3-4 fried shrimp on each serving. Garnish with finely chopped herbs (parsley, dill or cilantro), drizzle with a drop of good olive oil and, if desired, add a pinch of freshly ground pepper or a little grated lemon zest.
Serve the creamy soup warm; the velvety, thick and flavorful texture of the pumpkin combines with the natural sweetness of the vegetables and a hint of heat from the spices. Juicy, neatly fried shrimp add a festive maritime touch and make the plate especially elegant — ideal for a light but satisfying lunch or dinner.
Bon appetit!
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