This rich and creamy Seafood Pumpkin Soup combines the sweet and savory flavors of pumpkin with tender shrimp and white fish, creating the perfect cozy meal. Topped with roasted pumpkin seeds and served with hearty bread, it’s a comforting dish ideal for fall.
Why You’ll Love This Recipe
This Seafood Pumpkin Soup is the ultimate cozy meal for cooler days. The sweetness of roasted pumpkin complements the savory seafood flavors beautifully, creating a well-balanced and hearty dish. The addition of coconut milk or heavy cream adds a rich and creamy texture, while the roasted pumpkin seeds provide a delightful crunch. Whether you’re looking for a comforting lunch, a warm dinner, or a unique soup for a special occasion, this seafood pumpkin soup will impress your taste buds and leave you feeling satisfied.
Ingredients
For the Soup:
- 1 small pumpkin or 2 cups pumpkin puree
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb white fish fillets (e.g., cod or haddock), cut into chunks
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable or seafood stock
- 1 cup coconut milk (or heavy cream for a richer soup)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
- Fresh parsley for garnish
For the Topping:
- 2 tablespoons roasted pumpkin seeds (optional)
- Swirl of olive oil or coconut milk
For Serving:
- Slices of crusty bread
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Prepare the Pumpkin:
- If using a whole pumpkin, peel, seed, and cube the pumpkin. Roast the pumpkin cubes in a preheated oven at 400°F (200°C) for about 25-30 minutes or until tender. Alternatively, you can use canned pumpkin puree for a quicker version.
- Cook the Aromatics:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Cook the Seafood:
- Add the shrimp and fish chunks to the pot, and cook for 2-3 minutes until just cooked through.
- Add the Pumpkin:
- Add the roasted pumpkin cubes (or pumpkin puree) to the pot. Stir in the ground ginger, turmeric, salt, and pepper.
- Simmer the Soup:
- Add the stock and bring to a simmer. Let the soup cook for 15-20 minutes to allow the flavors to meld together.
- Blend the Soup:
- Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
- Add Coconut Milk:
- Stir in the coconut milk (or heavy cream) and adjust the seasoning as needed, tasting for salt and pepper.
- Serve:
- Ladle the soup into bowls and garnish with roasted pumpkin seeds, a swirl of olive oil or coconut milk, and fresh parsley. Serve with slices of crusty bread on the side.
- Enjoy your comforting bowl of seafood pumpkin soup!
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Variations
- Spicy Version: Add a pinch of cayenne pepper or chili flakes to the soup to give it a spicy kick.
- Vegetarian Option: Omit the seafood and add extra vegetables such as carrots, parsnips, or sweet potatoes for a hearty vegetarian soup.
- Herbed Version: Add fresh thyme, rosemary, or sage while simmering for an herbed variation of the soup.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the soup over medium heat on the stove. If it’s too thick after refrigerating, you can add a little more stock or water to reach your desired consistency.
FAQs
Can I use canned pumpkin puree instead of fresh pumpkin?
Yes, canned pumpkin puree is a great alternative and will save you time. Just make sure to use pure pumpkin puree (not pumpkin pie filling).
Can I use other types of seafood in this soup?
Yes! Feel free to substitute the shrimp and fish with other seafood like scallops, crab, or mussels.
How do I make the soup thicker?
If you’d like a thicker consistency, you can blend a portion of the soup and then return it to the pot. Alternatively, you can add a small amount of potato or corn starch to thicken it further.
Can I make the soup ahead of time?
Yes, you can prepare the soup in advance and store it in the refrigerator for up to 3 days. It also freezes well for up to 1 month.
Can I make this soup without coconut milk?
Yes, you can substitute coconut milk with heavy cream for a richer, non-dairy-free version, or use a bit of vegetable broth for a lighter option.
What kind of fish should I use in the soup?
Firm white fish such as cod, haddock, or halibut works well in this soup as they hold their shape when cooked. Avoid delicate fish like tilapia or sole, as they may break apart too easily.
Can I add more vegetables to this soup?
Absolutely! Feel free to add extra vegetables like carrots, bell peppers, or sweet potatoes to boost the nutrition and flavor.
How do I store leftover seafood in the soup?
If you plan to store leftovers, remove the seafood from the soup and store it separately to prevent overcooking during reheating.
Can I make this soup vegan?
Yes, simply replace the seafood with plant-based proteins like tofu or tempeh, and substitute the coconut milk for a dairy-free version or use vegetable broth in place of the stock.
Conclusion
This Seafood Pumpkin Soup is a perfect combination of rich, creamy texture and savory seafood flavors, ideal for cozy fall days. With its sweet pumpkin base, tender seafood, and aromatic spices, it’s a comforting and satisfying meal that’s both nutritious and indulgent. Whether served for a family dinner or special occasion, this soup is sure to impress and warm up any chilly day.
Seafood Pumpkin Soup
A rich and creamy pumpkin soup infused with savory seafood flavors, featuring tender shrimp and fish, and topped with roasted pumpkin seeds for added texture. Served with hearty bread, it’s the perfect cozy meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering, Blending
- Cuisine: American
Ingredients
- For the soup:
- 1 small pumpkin or 2 cups pumpkin puree
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb white fish fillets (e.g., cod or haddock), cut into chunks
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable or seafood stock
- 1 cup coconut milk (or heavy cream for a richer soup)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
- Fresh parsley for garnish
- For the topping:
- 2 tablespoons roasted pumpkin seeds (optional)
- Swirl of olive oil or coconut milk
- For serving:
- Slices of crusty bread
Instructions
- Prepare the pumpkin: If using a whole pumpkin, peel, seed, and cube the pumpkin. Roast the pumpkin cubes in a preheated oven at 400°F (200°C) for about 25-30 minutes or until tender. Alternatively, use canned pumpkin puree.
- Cook the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Cook the seafood: Add the shrimp and fish chunks to the pot, and cook for 2-3 minutes until just cooked through.
- Add the pumpkin: Add the roasted pumpkin cubes (or pumpkin puree) to the pot. Stir in the ground ginger, turmeric, salt, and pepper.
- Simmer the soup: Add the stock and bring to a simmer. Let the soup cook for 15-20 minutes to allow the flavors to meld together.
- Blend the soup: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
- Add coconut milk: Stir in the coconut milk or heavy cream and adjust the seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with roasted pumpkin seeds, a swirl of olive oil or coconut milk, and fresh parsley. Serve with slices of crusty bread on the side.
- Enjoy your comforting bowl of seafood pumpkin soup!
Notes
- For a richer taste, use heavy cream instead of coconut milk.
- If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes while simmering the soup.
- Roasted pumpkin seeds add a nice crunch, but you can substitute them with roasted sunflower seeds or croutons for variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 50mg