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.

PUMPKIN SOUP WITH SHRIMP

Pumpkin Soup With Shrimp image

Provided by Craig Claiborne

Categories dinner, lunch, one pot, soups and stews, appetizer, main course

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

10 cups rindless, seedless pumpkin cut into 3/4-inch cubes (see instructions)
3/4 pound small shrimp in the shell
2 cups water
Salt to taste, if desired
2 tablespoons butter
2 cups finely chopped onions
1 teaspoon finely minced garlic
4 cups fresh or canned chicken broth
1 cup milk
1 cup heavy cream
Freshly ground pepper to taste
1/4 cup chopped fresh coriander

Steps:

Prepare pumpkin cubes and set aside.
Shell and devein shrimp and reserve both the shrimp and their shells. There should be about 1 1/2 cups of shelled shrimp.
Put shells into a saucepan and add the water. Add salt to taste and bring to boil. Let simmer about 5 minutes. Strain, discarding shells. There should be about 1 3/4 cups of broth.
Meanwhile, heat butter in a kettle and add onions and garlic. Cook, stirring often without browning, about 5 minutes. Add pumpkin cubes, shrimp broth and chicken broth and cook 20 minutes. Put the mixture through a food mill. You might use a food processsor or electric blender, but the puree will be a bit fibrous. There should be about 10 cups.
Return the soup to the kettle and add milk and cream. Simmer 5 minutes. Add shrimp, salt and pepper to taste and simmer 1 minute. Stir in coriander and serve hot.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 888 milligrams, Sugar 7 grams, TransFat 0 grams

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