CAMPBELL'S® Thai Shrimp & Pumpkin Soup

Thai cuisine is a perfect balance of sour, sweet, and salty and this recipe uses pumpkin and shrimp to add a hint of sweetness to balance out the other flavors. Pumpkin is always available at Asian markets but squash is a good substitute.

Prep Time:
10 mins
Cook Time:
33 mins
Total Time:
43 mins
4 servings


  • 2 tablespoons vegetable oil, divided

  • 1 medium onion, sliced

  • 2 tablespoons red curry paste

  • 1 (900 ml) carton CAMPBELL'S® 30% Less Sodium Ready To Use Thai Chicken Broth

  • 4 cups peeled and chopped pumpkin

  • 2 makrut lime leaves

  • 1 cup coconut milk

  • 1 pound large shrimp, peeled and deveined

  • ¼ cup chopped fresh cilantro

  • 2 tablespoons roasted peanuts


  1. Heat half the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the curry paste and cook, stirring, for 30 seconds or until aromatic.

  2. Stir in the broth and bring to a boil. Add the pumpkin and lime leaves. Cover and cook for 20 minutes or until the pumpkin is tender. Reduce heat to low; add the coconut milk. Stir for 2 to 3 minutes or until heated through.

  3. Heat remaining oil in a large non-stick skillet over medium high heat. Add the shrimp and cook for 2 to 3 minutes each side or until they are opaque. Ladle the soup into shallow bowls. Top with shrimp, cilantro, and peanuts.

Recipe Tip:

Feel free to try squash instead of pumpkin.

Nutrition Facts (per serving):
Calories 340
Fat 18 g
Sodium 1340 mg
Carbohydrate 19 g
Dietary Fiber 1 g
Protein 26 g