Creamy Pumpkin Soup with Crispy Shrimp
Silky roasted pumpkin soup finished with a swirl of crème fraîche and topped with pan-seared shrimp—French bistro comfort in 25 minutes. The shrimp adds protein and a touch of elegance without fussing with broth.
- Total time
- 25 min
- Servings
- 4
- Calories
- 287
- Protein
- 28g
Ingredients
- 2 cups pumpkin puree (or fresh roasted pumpkin)
- 1 lb shrimp, peeled and deveined
- 2 cups vegetable or chicken broth
- ½ cup crème fraîche or sour cream
- 1 medium shallot, minced
- 1 tsp thyme (fresh or dried)
- ¼ tsp nutmeg, freshly grated
Instructions
- 1
Heat 1 tbsp butter in a large pot over medium, then add shallot and cook until soft and fragrant, ~2 minutes.
- 2
Pour in broth and pumpkin puree, stir, add thyme and nutmeg, then simmer gently for 8 minutes to let flavors meld.
- 3
While soup simmers, pat shrimp dry and season with salt and pepper.
- 4
Sear shrimp in 1 tbsp foaming butter over medium-high heat, 90 sec per side without moving, until pink and opaque.
- 5
Stir crème fraîche into soup until smooth, then taste and adjust seasoning with salt and pepper.
- 6
Ladle soup into bowls, top with 3–4 shrimp per serving, add a small swirl of extra crème fraîche, and serve hot.
Tools you’ll need
- large pot
- medium skillet
- wooden spoon
- ladle
- microplane (for nutmeg)
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