Roasted Pumpkin, Beer and Shrimp Soup

Chef Larry "Lee" White, HEB Seafood Manager

Serves 4-6

Prep Time: 1 hour 15 minutes

Cook Time: 45 minutes



  • 1 jar Star Chef Apricot Glaze (HEB Cooking Connection)
  • 8 cups Fresh Pumpkin, chopped and skinned (HEB Produce Department)
  • 2 pounds Sea of Cortez Shrimp (HEB Seafood Department)
  • 1 whole onion, halved
  • 4 garlic cloves, peeled
  • 3 green onions chopped, for garnish
  • 2 cups HEB heavy cream
  • 2 cups HEB Chicken Stock
  • 1 teaspoon Cheyenne pepper
  • 1 teaspoon white pepper
  • 1 tablespoon brown sugar
  • pinch of nutmeg
  • 4 tablespoons HEB unsalted butter
  • 6 ounces HEB sour cream for garnish


Heat oven to 450.  Place the pumpkin, onion and garlic on a baking sheet and sprinkle with brown sugar, white pepper and bake until pumpkin is soft, about an hour.  Once the pumpkin is cooled, spoon the cooked pumpkin away from the outer skin and place in the food processor along with the onions and garlic.  Once the pumpkin and the veggies are pureed, push the mixture through a strainer to get the pulp out.  In a large pot melt butter over medium high heat, add the pumpkin mixture and cook 3-4 minutes while stirring.  Add beer and cook for another 5 minutes.  Add Cheyenne pepper, chicken stock, heavy cream and nutmeg and bring to a boil.  Once the soup is at a boil, lower to a simmer and cook for 30 minutes.  The last 15 minutes add shrimp, stirring occasionally.  Garnish with sour cream and green onions after serving. 

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