This unusual combination of pumpkin and shrimp is a surprise. Curry powder and chicken broth add flavor and aroma to an already fantastic fall soup. Serve it in a hollowed out pumpkin for company or for fun.

Niki
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Clean out the cooking pumpkin; remove the skin and cut into 1/2inch dice.measure 3 cups of cut-up pumpkin.

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  • In a saucepan, simmer the pumpkin, celery salt, curry powder, milk, and broth for about 30 minutes.Stir to keep the milk from burning. Season with salt and pepper.

  • If you are going to serve the soup in a pumpkin, boil 2 quarts of water. Cut the top off of the pumpkin and clean out carefully.Cut a notch in the top for the ladle to stick through. Pour the boiling water into the pumpkin and swish around and then pour into sink. Pour the soup into the pumpkin and serve with lemon wedges.

  • Add half the shrimp to the pumpkin mixture and process in a food processor or blender until smooth. Return to saucepan and simmer. Add the remaining whole shrimp and simmer for 5 more minutes.

Nutrition Facts

271.6 calories; 16.7 g protein; 50.5 g carbohydrates; 47.7 mg cholesterol; 282.9 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/06/2003
This was an excellent base recipe. I added a couple dashes of worcestershire sauce and habanero sauce to spice it up a bit. I will definately be using this recipe again. Read More
(6)

Most helpful critical review

Rating: 1 stars
12/02/2003
It was terrible. Bland didn't really have any taste to it. Not really anything to make it special. blah. I waisted my time and money on this one. Read More
(4)
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/06/2003
This was an excellent base recipe. I added a couple dashes of worcestershire sauce and habanero sauce to spice it up a bit. I will definately be using this recipe again. Read More
(6)
Rating: 4 stars
12/06/2003
This was an excellent base recipe. I added a couple dashes of worcestershire sauce and habanero sauce to spice it up a bit. I will definately be using this recipe again. Read More
(6)
Rating: 5 stars
12/06/2003
Delicious!!!!!!!!! Comfort FOOD... I also added Diced pears And topped it off with sherry! Yummy. Read More
(5)
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Rating: 1 stars
12/01/2003
It was terrible. Bland didn't really have any taste to it. Not really anything to make it special. blah. I waisted my time and money on this one. Read More
(4)
Rating: 5 stars
10/01/2018
We loved this. Sorry to say I did make some changes. Grilled the pumpkin 1 chopped onion and 3 carrots in the oven with olive oil pepper and seasoning salt. Blended it up with the chicken stock and added probably double the curry powder. Everything else the same. Put the shrimp in the bowl and poured the hot soup on top - yum! Read More
(1)
Rating: 3 stars
01/12/2019
This turned out okay but needed more flavor and we thought it was too thin. I think the milk and broth could both be cut in half next time. I added some carrot puree I had on hand to try and thicken it a bit. I sautéed some green onions in olive oil doubled the curry and added black pepper seasoning salt cayenne and habanero hot sauce. I would like to try this again; it has potential. As written it was a little bland and thin for our tastes. Read More
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Rating: 5 stars
12/20/2019
Had this type of soup in Puerto Vallarta MX & it was excellent. I am going to try to make it with less milk & usecanned pumpkin. I will simmer the pumpkin 15 minutes with seasoning & liquid. Will cross my fingers that it works. Read More