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Pumpkin Shrimp Vegetable Curry Soup
15 min prep time
15 min cook time
4servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Pumpkin Shrimp Vegetable Curry Soup
15 min prep time
15 min cook time
4servings
1 cup
Print Recipe >
Step-By-Step Instructions:
- Add curry powder, turmeric, coconut milk, pumpkin puree, broth, peanut butter, soy sauce, salt, and pepper. Stir to combine. Add shrimp and simmer on low for 5–6 minutes, until shrimp are cooked through.
- Preheat a large pot over medium heat. Add olive oil, garlic, and ginger. Cook for 1 minute, then add in green onion, carrots, red bell pepper, and cauliflower. Cook, stirring occasionally, until veggies begin to soften, 5–6 minutes.
- Divide between bowls and top with fresh cilantro.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 310
-
Total Fat
10g
- Saturated Fat 5g
- Trans Fats 0g
- Cholesterol 170mg
- Sodium 470mg
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Total Carbohydrate
27g
- Dietary Fiber 10g
- Total Sugars 10g
- Added Sugars 0g
- Protein 33g
- Potassium 1570mg
- Phosphorous 495mg
Ingredients
Extra Virgin Olive Oil
2 tsp
garlic (minced)
3 clove
fresh ginger (minced)
1 tbsp
green onion (scallion) (sliced thin)
1 bunch
carrots (peeled and thinly sliced)
2
red bell pepper (diced)
1 small
head cauliflower (chopped into bite-sized pieces)
1
curry powder
1 tbsp
turmeric
1/2 tsp
lite coconut milk
10 oz
pumpkin puree (canned)
1 cup
low sodium chicken broth
1 1/2 cup
peanut butter
1 tbsp
soy sauce (lowest sodium available)
1 tsp
salt
1/4 tsp
black pepper (ground)
1/4 tsp
shrimp (fresh (not frozen), preservative-free, peeled and deveined)
1 lbs
fresh cilantro (small, minced)
1/2 bunch
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