Dive into a bowl of comfort with this « Pumpkin Soup with Spicy Shrimp. » This dish marries the creamy sweetness of roasted butternut squash with the fiery zest of paprika-spiced shrimp. Perfect for cozy evenings or an elegant dinner starter, this recipe brings together the richness of tropical coconut milk and the brightness of fresh parsley and lemon. Let’s explore this delicious creation!
Ingredients
Soup Base
- Butternut squash: 1 medium (peeled, cubed)
- Cherry tomatoes: 1 cup
- Onion: 1 medium (chopped)
- Garlic: 4 cloves (minced)
- Olive oil: 2 tbsp
- Coconut milk: 1 cup
- Lemon: 1 tbsp juice
- Salt: 1 tsp (or to taste)
- Chili: 1 tsp
- Paprika powder: 1 tsp
- Pepper: ½ tsp
Shrimp Topping
- Shrimp: 200g (cleaned, deveined)
- Olive oil: 1 tbsp
- Paprika powder: 1 tsp
- Chili: ½ tsp
- Salt: ½ tsp
- Lemon juice: 1 tsp
Garnish
- Fresh parsley: 2 tbsp (chopped)
Instructions
Roast the Vegetables:
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash, cherry tomatoes, onion, and garlic with 2 tbsp of olive oil, chili, paprika, salt, and pepper.
- Spread them evenly on a baking tray and roast for 25-30 minutes until soft and slightly caramelized.
Prepare the Soup Base:
- Transfer the roasted vegetables to a blender or pot. Add coconut milk and 1 cup of water. Blend until smooth.
- Adjust the consistency by adding more water if needed. Heat the soup in a pot over medium heat and add lemon juice.
Cook the Shrimp:
- Heat 1 tbsp of olive oil in a pan over medium heat.
- Toss the shrimp with paprika, chili, salt, and lemon juice. Sauté for 3-5 minutes until the shrimp turn pink and are cooked through.
Assemble and Serve:
- Pour the soup into bowls. Top with spicy shrimp and garnish with chopped parsley.
Notes
- Make it Vegan: Swap shrimp with roasted chickpeas or spiced tofu for a plant-based version.
- Add Crunch: Sprinkle toasted pumpkin seeds or croutons for extra texture.
- Boost Spice: Use cayenne pepper for an extra kick.
Nutritional Information (Per Serving):
Calories: 320
Fat: 18g
Carbohydrates: 25g
Protein: 15g
Fiber: 6g
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