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Pumpkin Soup with Shrimp and Lime (Slow Cooker)

by Judith Finlayson

Pumpkin Soup with Shrimp and Lime (Slow Cooker)

Serves 6 to 8

Although pumpkin is normally associated with Thanksgiving pie, in many other cultures it is used more innovatively as a vegetable or in richly flavored sauces. This soup, which is delicious hot or cold, has its origins in both French provincial and Latin American cuisine. It’s breathtakingly easy and makes an elegant start to any meal.

Large (approx. 5 quart) slow cooker

Blender or food processor

3         leeks, white part only, cleaned & coarsely chopped (see Tips)

1 tbsp         oil         15 mL

6 cups         peeled pumpkin, cut into 2-inch (5 cm) cubes         1.5 L

4 cups         chicken or vegetable broth         1 L

1 tsp         salt         5 mL

         Freshly ground black pepper        

         Zest and juice of 1 lime

Pinch         cayenne pepper        

1 cup         heavy or whipping (35%) cream         250 mL

8 oz         cooked salad shrimp (see Tips, left)         250 g

6 to 8         cherry tomatoes, halved         6 to 8

2 tbsp         toasted pumpkin seeds, optional (see Tips)         30 mL

         Finely chopped chives or cilantro leaves

1.  In slow cooker stoneware, combine leeks and oil. Stir well. Cover and cook on High for 1 hour, until leeks are softened. Add pumpkin, broth, salt, and black pepper to taste. Cover and cook on Low for 6 hours or on High for 3 hours, until pumpkin is tender.

2.  Transfer to a blender or food processor fitted with metal blade, in batches, or use an immersion blender, and purée.

3.  If serving hot, return soup to slow cooker, add lime zest and juice, cayenne, cream and shrimp and cook on High for 20 minutes, until shrimp are heated through. If serving cold, combine ingredients in a large bowl and chill thoroughly.

4.  When ready to serve, ladle soup into individual bowls and garnish with cherry tomatoes, pumpkin seeds, if using, and chives or cilantro. 

* Vegetarian Friendly (pg 38) 
* Entertaining Worthy
* Can Be Halved (see Tips)

Tips: If pumpkin is unavailable, substitute any orange-fleshed squash, such as acorn or butternut. If you prefer, substitute 2 cans (334 oz/106 g) shrimp, rinsed and drained. When purchasing pumpkin seeds, taste first, because they tend to go rancid quickly. Store in the freezer until ready for use. To toast pumpkin seeds: Place seeds in dry skillet over medium-high heat, stirring constantly, until they are lightly browned and begin to pop. Immediately remove from heat. 

Make Ahead: Complete Steps 1 through 3. Cover and refrigerate for up to 2 days. When you’re ready to serve, if serving hot, reheat in a large saucepan on top of stove before completing Step 4.

 

Find more info like this and slow cooker recipes in 150 Best Slow Cooker Recipes, 2nd Edition by Judith Finlayson

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