I am not a big recipe creator, but recently I've been experimenting with a few soups. The following recipe is probably the most delicious soup I have ever invented. Even better . . . my husband and daughter love it. That's right, my thirteen year old daughter actually begs me to make this soup for dinner.
Delicious is so important, but this AIP soup is also packed with health benefits. Pumpkin is an awesome source of fiber and has lots of beta-carotene, which the body converts into Vitamin A. Turmeric is a very powerful anti-inflammatory, which is helpful for those of us dealing with autoimmune issues. Shrimp is a good source of zinc and iodine. Zinc is especially important during cold and flu season to help boost our immune systems.
Enjoy and let me know if you give it a shot. I would love to know what you think!
Turmeric Pumpkin Soup with Shrimp
1 lbs. shrimp (shelled & deveined)
2 cups pumpkin puree
2 cups full fat coconut milk
1 1/3 cups chicken broth
1 tsp. turmeric
1/2 tsp. ginger
1/2 tsp. maple syrup
1 tsp. sea salt
1/2 tsp. black pepper
Add shrimp to boiling water, boil for only two minutes to avoid overcooked, rubbery shrimp. Drain and put into a bowl of ice water. Add all other ingredients to a soup pot, stirring well to combine. Cook over medium heat for 10-15 minutes. Add shrimp at the end. Enjoy!
Delicious is so important, but this AIP soup is also packed with health benefits. Pumpkin is an awesome source of fiber and has lots of beta-carotene, which the body converts into Vitamin A. Turmeric is a very powerful anti-inflammatory, which is helpful for those of us dealing with autoimmune issues. Shrimp is a good source of zinc and iodine. Zinc is especially important during cold and flu season to help boost our immune systems.
Enjoy and let me know if you give it a shot. I would love to know what you think!
Turmeric Pumpkin Soup with Shrimp
1 lbs. shrimp (shelled & deveined)
2 cups pumpkin puree
2 cups full fat coconut milk
1 1/3 cups chicken broth
1 tsp. turmeric
1/2 tsp. ginger
1/2 tsp. maple syrup
1 tsp. sea salt
1/2 tsp. black pepper
Add shrimp to boiling water, boil for only two minutes to avoid overcooked, rubbery shrimp. Drain and put into a bowl of ice water. Add all other ingredients to a soup pot, stirring well to combine. Cook over medium heat for 10-15 minutes. Add shrimp at the end. Enjoy!
I am looking for something to can for my Ladies Homestead Group, food swap next month. Do u think I can can this recipie minus the shrimp? Also what other meat would go well with this? I sounds awesome! Txs! Laura
ReplyDeleteHi Laura! Thanks for reading! I am not sure about canning this soup. I keep it refrigerated in canning jars & it seems to keep well, but I don't know that much on the shelf stability of it. I would think w/out the shrimp it would be fine. Bacon also goes really well w/ it. I did bacon in it on Sunday & my family loved it.
DeleteThanks for sharing this at the AIP Recipe Roundtable, Angie. I've got some shrimp in the freezer, so I look forward to trying this one!
ReplyDelete