Shrimp and Pumpkin Soup | How to make Shrimp Soup | Caribbean Style Soup | Jerene's Eats

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more affordable.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based protein, while canned tuna is budget-friendly.

Peel and devein the shrimp, then set aside.

Cut the pumpkin into cubes and remove the seeds.

Heat oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Stir in the pumpkin cubes and cook for another 5 minutes.

Pour in the vegetable broth and bring to a boil.

Reduce heat and simmer until the pumpkin is tender, about 15 minutes.

Blend the soup until smooth using an immersion blender or in batches with a countertop blender.

Return the soup to the pot and stir in coconut milk, thyme, and bell pepper.

Add the shrimp and cook until they turn pink, about 3-5 minutes.

Season with lime juice, salt, black pepper, and red pepper flakes to taste.

Serve hot, garnished with chopped scallions.

Cooking Techniques

Spice Level:

Allergens