Thai Pumpkin Soup with Shrimp (Prawn)

Quick and easy Thai Pumpkin Soup with Shrimp (Prawn) recipe. The pumpkin adds that pinch of sweetness required to get a perfectly balanced Thai soup.

This month is entirely dedicated to Pumpkin!

We are going to have a pumpkin blast this month, trying various recipes from around the world and cook pumpkin in not so traditional ways. Still crazy yum!

Today we are heading to Thailand to try an amazing Thai Pumpkin Soup with Shrimp (Prawn)!

What comes first to your mind when you think of Thai food?

Spicy 🙂 right?!  Fresh herbs like cilantro (coriander), lemongrass, mint, basil?

The most amazing balance of spicy, sour, sweet, salty and bitter?

Well, I wanted to combine all these incredible Thai flavors and PUMPKIN in an ultra comforting, not so spicy, seasonal soup – Red Thai Pumpkin and Shrimp (Prawn) Soup. I know, most of you will expect a curried, creamy soup but not this time. I am stepping out of my creamy soup zone and I am so happy I did it! I absolutely loved the still crunchy texture of these pumpkin cubes!

How to make Thai Pumpkin Soup?

Usually, the most difficult part when making an exotic dish is finding the right, authentic ingredients. This recipe is incredible easy and quick to make. You’ll be able to find all ingredients as Thai Red Curry, coconut milk at any local supermarket, in the Asian section. No need to make a lengthy trip to an Asian supermarket.

Apart from the Red Thai Curry paste, all ingredients are really easy to find, everyday seasonal staple pantry items:

• Pumpkin
• Coconut milk
• Onions
• Chicken stock
• Tomatoes
• Fresh herbs

You will have this Thai Pumpkin Soup ready to serve in just 30 minutes!

FAQ

Can I substitute any ingredients if I can’t find them?

Yes, you can substitute ingredients based on availability and dietary preferences. For example, you can substitute shrimp with chicken, tofu, or mushrooms for a vegetarian version. If you can’t find specific Thai ingredients like lemongrass or lime leaves, you can sometimes find substitutes or simply omit them.

How spicy is Thai pumpkin shrimp soup typically?

The spiciness can vary depending on the amount of Thai curry paste and chili peppers used. Traditionally, it tends to be moderately spicy, but you can adjust the spice level to your preference by adding more or less chili peppers or curry paste.

Can I use canned pumpkin instead of fresh pumpkin?

Yes, you can use canned pumpkin puree as a substitute for fresh pumpkin. Just be aware that canned pumpkin may alter the texture and flavor slightly compared to using fresh pumpkin.

Can I freeze leftover Thai pumpkin shrimp soup?

Yes, you can freeze leftover soup in an airtight container for up to 2-3 months. Just be sure to cool it completely before freezing, and thaw it in the refrigerator before reheating.

Thai Shrimp Pumpkin Soup Recipe

Recipe by Adore Foods

5.0 from 21 votes

Quick and easy Thai Pumpkin Soup with Shrimp (Prawn)

Course: SoupsCuisine: ThaiDifficulty: Easy

Print

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

• 1 lb 1 pumpkin, peeled and cut in small cubes (500g)

• 1/2 lb 1/2 raw shrimp, prawn peeled and deveined (250g)

• 1 tbsp 1 vegetable oil

• 1 medium 1 onion thinly sliced

• 1/4 cup 1/4 Thai red curry paste

• 4 cups 4 chicken stock

• 1 cup 1 coconut milk

• 1 cup 1 grape tomatoes, halved lengthways

• snow peas, thin sliced lengthways

• fresh cilantro, coriander

• fried shallots

• lime wedges

Directions

• In a large saucepan heat vegetable oil over medium-high heat. Add sliced onion and cook for 2 minutes. Add red Thai Paste and cook, stirring from time to time for 2-3 minutes or until onion has softened.
• Add pumpkin squares and chicken stock and bring to boil. Reduce heat to medium and let simmer for 10 minutes.
• Stir in coconut milk, shrimp (prawn) and tomatoes. Simmer for 3 minutes or until shrimp changed color to pink and the pumpkin squares are just cooked, still a bit crunchy.
• Serve in bowls, garnish with thinly sliced snow peas, fresh cilantro and serve with lime wedges.