Articles & Recipes

Pumpkin Soup with Shrimp and Lime

November 17, 2018

Although pumpkin is normally associated with Thanksgiving or Christmas pie, in many other cultures it is used more innovatively as a vegetable or in richly flavored sauces. This soup, which is delicious hot or cold, has its origins in both French provincial and Latin American cuisine. If pumpkin is unavailable, substitute any orange-fleshed squash, such as acorn or butternut.

Ingredients Makes 6 to 8 servings

3 leeks, white part only, cleaned and coarsely chopped 3
4 cups vegetable stock (or chicken stock) 1 L
1 tsp salt 5 mL
1⁄4 tsp freshly ground black pepper 1 mL
Grated zest and juice of 1 lime
Pinch cayenne pepper Pinch
1 cup whipping (35%) cream 250 mL
8 oz cooked salad shrimp or 2 cans (33⁄4 oz/106 g) shrimp, rinsed and drained 250 g
6 to 8 cherry tomatoes, halved 6 to 8
2 tbsp toasted pumpkin seeds, optional (see Tip) 25 mL
Finely chopped chives or cilantro

Instructions

Prep
  • Works best in a large (minimum 5 quart/1.25 L) slow cooker 6 cups peeled pie pumpkin, cut into 2-inch (5 cm) cubes
  1. In slow cooker stoneware, combine pumpkin, leeks, stock, salt and pepper. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until pumpkin is tender.
  2. Working in batches, purée soup in a food processor or blender. (You can also do this in the stoneware using an immersion blender.)
  3. If serving hot, return soup to slow cooker, add lime zest and juice, cayenne, cream and shrimp and cook on High for 20 minutes, or until shrimp are heated through. If serving cold, combine ingredients in a large bowl and chill thoroughly.
  4. When ready to serve, ladle soup into individual bowls and garnish with cherry tomatoes, pumpkin seeds, if using, and chives.
If using pumpkin seeds, pan-fry in a dry, hot skillet over medium heat until they are lightly browned and puffed. When purchasing pumpkin seeds, taste first, as they tend to go rancid quickly. Store in the freezer until ready to use.

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