Campbells Thai Shrimp Pumpkin Soup Recipes

CAMPBELL'S® THAI SHRIMP & PUMPKIN SOUP

CAMPBELL'S® Thai Shrimp & Pumpkin Soup image

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.

Provided by Allrecipes

Categories Trusted Brands

Time 43m

Yield 4

Number Of Ingredients 10

Ingredients

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

Steps:

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.
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.
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.

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