High-Protein Creamy Pumpkin & Shrimp Soup
Method
Dice the pumpkin and carrots into small cubes and finely chop the onion. Mince the garlic and set all the ingredients aside.
Heat the olive oil in a large soup pot over medium heat. Add the onion and carrots, cooking for 3–4 minutes until they begin to soften and become fragrant.
Stir in the pumpkin, garlic, smoked paprika, nutmeg, salt, pepper, and water. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 18–20 minutes, or until the vegetables are completely tender.
Remove the pot from the heat and blend the soup with an immersion blender until completely smooth and velvety.
Return the soup to low heat and stir in the low-fat milk and light cream. Warm gently for 3–4 minutes, avoiding a vigorous boil.
Add the shrimp and cook for 3–4 minutes, or until they turn pink and are just cooked through. If using pre-cooked shrimp, simply warm them for 1–2 minutes.
Taste and adjust the seasoning if needed. Ladle the soup into bowls and serve immediately with a sprinkle of freshly cracked black pepper or chopped parsley.
For the smoothest texture, blend the soup thoroughly before adding the dairy. A pinch of cayenne pepper or a drizzle of fresh lemon juice just before serving beautifully balances the pumpkin's natural sweetness while enhancing the delicate flavor of the shrimp.
Nutrition Facts
Per serving
