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CAMPBELL'S® Thai Shrimp & Pumpkin Soup

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5

"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."
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Ingredients

43 m servings
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • 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

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