Sous Vide Shrimp and Pumpkin Soup Recipe

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Written by Jason Logsdon
This sous vide shrimp soup is a flavorful, rich soup that is made even better by sous viding the shrimp.

While this recipe calls for many exotic ingredients they can be left out and the soup will still be very good. I've marked the ones that aren't critical to the soup as optional but I would try to add in as many as possible for the deepest flavor.

Sous vide shrimp soup 1 This recipe is from our comprehensive Beginning Sous Vide book. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

Sous Vide Shrimp and Pumpkin Soup Recipe

 By Jason Logsdon
Published June 22, 2012
Cooking Time: 15 to 35 Minutes (why the range?)
Temperature: 122°F / 50°C for sushi quality or 132°F / 55.6°C otherwise
Serves: 4 to 6 People

Sous vide shrimp cocktail lipavi bath

Sous Vide Shrimp and Pumpkin Soup Ingredients

For the shrimp

8 large raw shrimp, peeled and deveined
1 tablespoon butter or olive oil
Salt and pepper

For the Soup

1 pound pumpkin
4 tablespoons lime juice
2 yellow or white onions, chopped
1 or 2 small red chilies, finely chopped
1 stem lemon grass (white part only), chopped (optional)
1 teaspoon shrimp paste (optional)
1 teaspoon sugar
1½ cups coconut milk
1 teaspoon tamarind paste or puree (optional, if omitted use worcester sauce)
1 cup water
½ cup coconut cream (optional, if omitted add of coconut milk)
1 tablespoon fish sauce
2 tablespoons fresh Thai or Italian basil, chopped

Sous Vide Shrimp and Pumpkin Soup Instructions

Pre-Bath

Preheat the water bath to the indicated temperature.

Add the shrimp to the sous vide pouches and split the butter evenly among them. Sprinkle with salt and pepper and seal. Place in the water bath for 15 to 35 minutes.

For the Soup

Peel the pumpkin and remove the seeds then cut the flesh into 1" chunks. For an added garnish you can roast the seeds with canola oil and salt in a 300°F oven for 10 to 20 minutes until they just start to brown and then sprinkle them over the finished dish.

In a food processor combine the onions, chili, lemon grass, shrimp paste, sugar and about 1/2 of the coconut milk until well mixed. In a large pot combine the onion puree with the remaining coconut milk, tamarind puree and water.

Add the pumpkin to the pot and bring to a boil. Then reduce the heat, cover, and simmer until the pumpkin begins to soften, about 10 minutes.

Finishing the Sous Vide Shrimp and Pumpkin Soup

Take the shrimp out of the sous vide pouches and add them to the soup. Stir in the coconut cream, lime juice, and basil. Ladle the soup into bowls and serve with fresh, crusty bread.

This recipe is from our comprehensive Beginning Sous Vide book. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

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All tags for this article: Shrimp, Soup, Sous Vide, Sous Vide Recipes, Sous Vide Seafood , Sous Vide Shrimp , Sous Vide Soup , Sous Vide Vegetable , Vegetable, Sous Vide Fruit and Vegetables

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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