The Pumpkin and Shrimp Soup is a delicious variation of the classic pumpkin soup. The addition of shrimp makes it richer and more flavorful. If you like, you can also sprinkle it with crumbled croutons for a crunchy touch. Easy to prepare, but with a unique taste.

Difficulty: Easy
Cost: Affordable
Preparation time: 45 Minutes
Portions: 4/5 people
Cooking methods: Stove
Cuisine: Italian

Ingredients

2.6 lbs cleaned pumpkin
4.2 cups Water
2 Vegetable broth cubes
1 onion (about 3.5 oz)
to taste Fine salt
4 leaves Sage
1 sprig Rosemary
1 tsp Ground turmeric (leveled)
6 oz Cream cheese
to taste Grated Parmesan cheese
1.1 lbs Frozen shrimp
to taste Parsley
to taste Olive oil

Preparation

Clean the pumpkin, remove the skin with a peeler, and remove the seeds with a knife.
Cut it into small pieces.
In a saucepan, prepare the broth with 4.2 cups of water and two vegetable cubes.
In a pot, add some oil, the chopped onion, tied rosemary (so it doesn’t fall apart and is difficult to remove later), sage, and sauté for a few minutes.
Now add the pumpkin, broth, turmeric, cover with a lid, leaving slightly open, and cook for about 20/25 minutes.
The pumpkin should fall apart with a fork.
Remove the rosemary and sage.
Place the pumpkin in a blender and blend until it becomes a smooth puree without pieces.
If necessary, add a little oil, adjust the salt.
Now also incorporate the cheese and blend again until it becomes a well-mixed mixture.
Meanwhile, in a pan, add a little oil and sauté the shrimp for a few minutes until they are golden. Adjust the salt and sprinkle with parsley.
Serve the pumpkin soup, place some shrimp on top, and if desired, add crumbled croutons and Parmesan.