Campbell's® Thai Shrimp & Pumpkin Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions, garlic, and ginger, and sauté until fragrant.
• STEP 2.Add the shrimp and cook until pink and cooked through. Remove the shrimp from the pot and set aside.
• STEP 3.In the same pot, add the pumpkin puree, coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar. Stir well to combine.
• STEP 4.Bring the soup to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
• STEP 5.Return the cooked shrimp to the pot and cook for an additional 2-3 minutes until heated through.
• STEP 6.Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice.
• STEP 7.Cooking Tips: Adjust the amount of red curry paste according to your spice preference. For a thicker soup, reduce the amount of chicken broth or add more pumpkin puree. This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• STEP 8.Storage and Serving: This Thai Shrimp & Pumpkin Soup is best served hot. It pairs well with crusty bread or steamed rice for a complete meal. Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Tips

• Adjust the amount of red curry paste according to your spice preference.
• For a thicker soup, reduce the amount of chicken broth or add more pumpkin puree.
• This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

• This Thai Shrimp & Pumpkin Soup is best served hot.
• It pairs well with crusty bread or steamed rice for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days.