As the weather gets colder and the leaves start to turn those beautiful shades of red, yellow, orange and brown, it can only mean that it’s the fall season once again. Lower temperatures mean staying in and cooking up delicious meals to help warm the soul, including one of our favorites: Autumn Shrimp Soup! This mixture of classic autumn vegetables with the mouthwatering flavor of wild-caught American shrimp will make a dish you and your loved ones will be sure to come back to every year.

INGREDIENTS

1 pound of green headless (shells and tails still on) wild-caught American shrimp

2 cups of canned pumpkin purée

½ cup of dry white wine

½ cup of diced celery

½ cup of diced carrots

½ cup of diced onion

1 ½ cup of sweet corn

1 teaspoon of salt

1 teaspoon of pepper

DIRECTIONS

1. For the shrimp stock: peel your shrimp, save the shells and tails. Put them in a medium saucepan with a quart of water, bring the water to a boil, strain the stock, discard the shells and tails and then add salt and pepper to taste. For other advice on making shrimp stock, consult our handy blog post on the subject!
2. Whisk the pumpkin purée, white wine, celery, carrots, onion and sweet corn into the shrimp stock, bring the soup to a simmer with medium heat and then stir casually on low heat for 10 minutes.
3. Cook the shrimp in a pan on medium heat, starting on one side and flipping them over once they’ve turned pink.
4. Add shrimp to the soup and enjoy!

For more mouthwatering recipes featuring the delicious flavor of wild-caught American shrimp, visit our Recipes Page! To order wild-caught American shrimp for yourself or your business to be shipped anywhere in the country, CLICK HERE!