Pumpkin soup with shrimp: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

No dining table is complete without first courses. True, over time, you start eating soup only out of obligation: recipes that are painfully familiar are no longer encouraging. Of course, you can decide to try something new, but the abundance of cooking methods stops. Which one to choose so as not to be disappointed in the experiment? Of course, pumpkin soup with shrimp! The taste is unusual, but not shocking, nothing super exotic is required for cooking. And it fits easily on the stomach, not making you regret your own adventurism.

Pumpkin soup with shrimps: a recipe with a photo for losing weight

Of course, it does not eliminate the need to visit the gym or pool. But it makes unnecessary the most severe diets, with which unfortunate ladies sometimes torment themselves. Tasty, low-calorie, satiating enough not to dream of an extra sandwich - and at the same time beautiful, which is important for a self-respecting gourmet. And preparing pumpkin soup with shrimppretty fast.

We take a pound of a sunny vegetable without skin and seeds, finely cut it and boil it in water, you can add a dry vegetable mixture. Together with dill and parsley (a couple of sprigs), we puree with a blender, pour the mass with a quarter liter of hot milk and let it boil. Boil large shrimp separately; pour the base on plates, lay out the marine inhabitants, a piece of butter and fresh herbs on top. Lunch is served!

A more satisfying option

Not everyone in our world is losing weight, many need denser food. For them - pumpkin soup with shrimp, the recipe of which requires the presence of both additional vegetables and rich chicken broth. However, it can be replaced with vegetable broth, if you still want a dietary dish.

Boil one and a half liters of broth; put in it a pound of pumpkin cubes. After the next boil, add a couple of potato straws, s alt to them, season (Italian or Provence herbs will do) and cook until the vegetables are cooked.

In a frying pan, heat up a little vegetable oil and make a fry from very finely chopped carrots and onions. When the vegetables soften, pour in a couple of tablespoons of your favorite sweet and sour sauce and squeeze a quarter of a lemon. In this environment, we fry the king prawns at the rate of two pieces for each eater. We bring the finished base with a blender to a puree state, pour it into plates and supply with seafood. Before serving, sprinkle fragrant pumpkin soup with shrimp with chopped onion and flavorsour cream. The perfect accompaniment to it will be white toast with a thin layer of butter.

Pumpkin cream soup with shrimps and coconut milk

An elegant and exotic recipe that will take some tinkering. Shrimps are needed large and raw, a dozen and a half pieces. We cut them according to all the rules, hide the pulp in the refrigerator, and fill the shells with half a liter of cold water, add some s alt, season with allspice and ginger and set to cook for 10 minutes. Strain the finished broth.

Crush the garlic clove, chop 5 shallots, fry in olive oil, add small pumpkin cubes and pour in the shrimp broth. We keep on fire for a third of an hour under the lid until the main vegetable softens. Add a can of coconut milk to the mass and pierce all the components with a blender. S alt if needed.

Fry the deferred shrimp again in olive oil for about a minute and a half on each side. Transfer to a serving dish and sprinkle with lemon juice. Pour pumpkin soup with shrimp and coconut milk into portioned cups, put seafood on top. It remains to season with chili oil (bought or infused by yourself) and ground red pepper.

Greek recipe

It is especially interesting because the pumpkin does not need to be boiled, not stewed, but baked. We cut a half kilo of the vegetable into small pieces, lay it on a baking sheet, season with rosemary and thyme and sprinkle with vegetable oil. Wrap the dish with foil and put in the oven for minuteson 40.

At the same time, we simmer chopped garlic, onion, ginger and carrots in a thick-bottomed saucepan in butter - we take them to our liking. We also lay the pumpkin here, add a little water and simmer for about a quarter of an hour, after which we bring the vegetables to a smooth mass with a blender. Pour a full glass of coconut milk, add a couple of spoons of sea buckthorn jam and one - brown sugar. Now bring to a boil, and at the same time boil the shrimp in a separate saucepan. From three peeled shrimps, chopped with chili and cilantro and mixed with Sirtaki cream cheese, we form quenelles. The rest (a couple of pieces for each serving) are left whole. Distribute pumpkin soup with shrimp and coconut milk on plates, top with quenelles and whole seafood, decorate with herbs and feta cubes. No one can refuse such a luxury!

What will please Maria Kozhevnikova

This young actress has not only stage talent, but also culinary talent. Her recipe for pumpkin soup with shrimp will please even the pickiest of aesthetes.

Pumpkin weighing 600 grams, freed from seeds and cut, grease with honey, add s alt, put in a heat-resistant bowl, add some water there and bake under foil for about half an hour. We cut a large onion into half rings and fry until golden in olive oil, then pour half a stack of dry white wine into the pan and simmer for about ten minutes. We put the finished pumpkin in a saucepan, pour half a liter of water, add twodiced potatoes - and keep on the stove until cooked. Then we combine the contents of the pot and pan and pierce the mass with a blender. Seafood by this point should already be boiled and cleaned. Pour pumpkin soup (with shrimp as a decoration) into bowls, season with herbs. You can put a couple of drops of olive oil into the plates.

Original submission

Real aesthetes as containers from which this most seductive soup is eaten, plates and cups should be rejected. The dish will become even more delicious if served directly in pumpkins.

You need to find small specimens, cut off the “hat” from them and clean out the fibers with seeds. The pulp inside, so that it is able to hold the soup, is smeared with olive oil. Now you have a real masterpiece waiting for you on the table of eaters!