Creamy Pumpkin Shrimp Soup
Crispy Tofu

A luxurious autumn thick soup blending sweet roasted pumpkin and earthy turmeric with succulent seared shrimp and protein-rich crispy tofu for a complete, warming meal.

Ingredients

• 1 medium green-skinned pumpkin
• 300 g raw shrimp, de-veined
• 1 block firm tofu
• 1 small white onion
• 1 medium carrot
• 100 g brown shimeji mushrooms
• 1 small head broccoli
• 1 tsp turmeric powder
• 200 ml coconut milk
• 2 tbsp cooking oil
• to taste salt and black pepper

Instructions

1. 1Season the shrimp

   

   Begin by preparing the shrimp for the soup. Place the cleaned, de-veined shrimp into a shallow dish and season them thoroughly with salt and freshly ground black pepper. This simple seasoning highlights the shrimps natural sweetness and provides a foundational flavor layer.

   Tip: Pat the shrimp dry with a paper towel before seasoning to ensure the salt and pepper adhere well and to prevent excess moisture when searing.
2. 2Cut the pumpkin

   

   Start by cutting a whole green-skinned pumpkin into wedges. Scoop out the seeds, then chop the wedges into small, bite-sized chunks to ensure they cook evenly and blend smoothly later in the recipe.

   Tip: Leaving the skin on adds texture and nutrition, but you can peel it if you prefer a perfectly smooth and bright orange soup.
3. 3Chop the carrots and onions

   

   Prepare the aromatic vegetable base by dicing the white onions and cutting the fresh carrots into irregular, bite-sized chunks. Using irregular cuts for the carrots increases their surface area, allowing them to soften and release more flavor during the simmer.

   Tip: Try to keep the carrot chunks relatively similar in size to ensure they cook at the same rate in the pot.
4. 4Trim the shimeji mushrooms

   

   Take a fresh cluster of brown shimeji mushrooms and use a sharp knife to slice off the root base where they are joined. This allows the individual mushrooms to be separated easily for even distribution throughout the thick soup.

   Tip: Mushrooms are like sponges; avoid soaking them in water. Simply brush off any dirt or wipe them with a damp cloth to maintain their texture.
5. 5Preheat the pot and add oil

   

   Place a heavy black cast iron pot over medium heat and allow it to preheat. Once warm, pour in a sufficient amount of cooking oil from a ceramic dispenser to coat the bottom of the pot, creating a non-stick surface for searing the shrimp.

   Tip: A cast iron pot is ideal for this recipe as it retains heat exceptionally well, ensuring a consistent sear and a steady simmer.
6. 6Sear the seasoned shrimp

   

   Using metal kitchen tweezers, carefully place the seasoned shrimp into the hot oil. Sear them briefly until they turn bright pink and develop a golden crust, which adds a deep savory flavor to the overall soup profile.

   Tip: Sear the shrimp in batches if the pot is small. Overcrowding will cause the temperature to drop, leading the shrimp to boil in their own juices rather than searing.
7. 7Remove the seafood

   

   Lift the seared shrimp out of the hot oil once they are cooked through. Transfer them to a clean plate and set them aside to keep warm while you prepare the soup base.

   Tip: Keeping the shrimp separate prevents them from becoming rubbery while the vegetables simmer.
8. 8Sauté the onions

   

   Without washing the pot, add the diced onions directly into the residual oil. Sauté them over medium heat until they become translucent and fragrant, allowing them to pick up the savory browned bits left behind by the shrimp.

   Tip: If the pot is too dry after removing the shrimp, add a small splash of cooking oil before adding the onions.
9. 9Add vegetables

   

   Once the onions are fragrant, add the prepared pumpkin chunks, chopped carrots, and mushrooms into the pot. Stir-fry everything together for a few minutes to lightly toast the vegetables.

   Tip: Stir-frying the vegetables before boiling helps to release their natural sweetness and deepens the overall flavor of the final soup.
10. 10Stir in turmeric

    

    Add a small amount of yellow turmeric powder over the vegetable mixture. Stir everything well with a spatula to ensure all the pumpkin, carrots, and mushrooms are evenly coated with the spice.

    Tip: Turmeric not only adds a warm, earthy flavor but also enhances the vibrant golden color of the pumpkin soup.
11. 11Simmer the vegetables

    

    Pour hot water into the pot until the vegetables are completely submerged. Cover the pot with a lid and let the mixture simmer gently over medium heat for about 10 minutes, or until the pumpkin and carrots become soft.

    Tip: Using hot water instead of cold water helps bring the pot to a boil faster and maintains an even cooking temperature.
12. 12Add the broccoli

    

    Toss the small broccoli florets into the simmering broth during the final few minutes of cooking. Allow them to soften slightly while maintaining their vibrant green color and crisp texture.

    Tip: Adding broccoli at the end ensures it does not become mushy or lose its nutritional value.
13. 13Sear the tofu

    

    While the soup base simmers, heat a small amount of oil in a separate frying pan. Carefully arrange the square tofu blocks in the pan, ensuring they have enough space to fry evenly.

    Tip: Pat the tofu dry with a paper towel before frying to prevent oil splatters and achieve a better crust.
14. 14Crisp the tofu

    

    Use metal kitchen tools to flip the tofu blocks once the bottom is browned. Continue frying until every side is golden brown and the exterior reaches a delightful crispy texture.

    Tip: Maintain medium heat to ensure the tofu gets crunchy on the outside without burning or drying out the inside.
15. 15Prepare for blending

    

    Once the vegetables are soft, use a ladle to scoop out a portion of the cooked pumpkin, carrots, and a bit of the simmering broth. Transfer these into a tall plastic container suitable for blending.

    Tip: Leaving some whole vegetables in the pot while blending the rest creates a wonderful contrast in textures for the final soup.
16. 16Finish with coconut milk

    

    Pour the thick coconut milk into the blended puree and stir well. Return the mixture to the main pot and combine everything into a rich and creamy thick soup.

    Tip: Stirring in the coconut milk at the end preserves its delicate flavor and creates a silkier mouthfeel.

Storage & Reheating

Burn It Off

Frequently Asked Questions