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 flavours. Pumpkin is always available at Asian markets but squash is a good substitute.

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

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  • 1 tbsp (15 mL) vegetable oil
  • 1 medium  onion, sliced 
  • 2 tbsp (30 mL) red curry paste
  • 1 carton Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth
  • 4 cups (1 L) peeled and chopped  pumpkin or squash
  • 2 kaffir lime leaf
  • 1 cup (250 mL) coconut milk
  • 1 lb (454 g) large peeled and deveined  shrimp
  • 2 tbsp (30 mL) roasted  peanuts


  1. Heat 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 2-3 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 2-3 minutes each side or until they are opaque. Ladle the soup into shallow bowls. Top with shrimp and cilantro and peanuts.

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Amount Per Serving
Calories 340
Fat 18 g
Sodium 1340 mg
Carbohydrate 19 g
Dietary Fibre 1 g
Protein 26 g

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