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!
Quick and easy Thai Pumpkin Soup with Shrimp (Prawn)
- 1 lb/ 500 g pumpkin peeled and cut in small cubes
- 1/2 lb/ 250 g raw shrimp prawn peeled and deveined
- 1 tbsp vegetable oil
- 1 onion thinly sliced thinly sliced
- 1/4 cup Thai red curry paste
- 4 cups chicken stock
- 1 cup coconut milk
- 1 cup grape tomatoes halved lengthways
- snow peas thin sliced lengthways
- fresh cilantro coriander
- fried shallots
- lime wedges
- 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.
- Saddle into bowls, garnish with thinly sliced snow peas, fresh cilantro and serve with lime wedges.
Marisa Franca @ All Our Way says
Beautiful photos of a delicious looking and sounding recipe. I love soups and I really think this combination would be a real flavor treat. Thank you for sharing.
Cassandrea at chewsandbrews.ca says
Interesting combination! I would have never thought of pumpkin and shrimp in the same dish but this looks absolutely fantastic! A must try!
Sarah says
This looks absolutely fantastic and sounds delicious! I’ve been waiting ages for soup season so I that I can make things like this. Thanks for sharing 🙂
Pretty Practical Pantry says
Ooooh… this sounds wonderful! I’m guessing that the shrimp can be optional, right?
Adore Foods says
Thank you! Yes, you can use chicken if you prefer it or you can keep it meat free, adding different vegetables
Deepika@EasyBabyMeals says
Amazing pictures and delicious soup. I loved the combination of Thai flavors.
jtrogstad says
What a pretty soup! I you can’t go wrong with pumpkin!
Rachel @ Simple Seasonal says
I bet the coconut and Thai curry with the pumpkin is awesome in this dish! I love the sweet and spicy thing it has going on. Even better is that it’s a 30 minute meal!
Rosemary @anitalianinmykitchen says
I have started to taste a few Thai recipes and I love it, this soup looks amazing. Great recipe.
Joy @ Joy Love Food says
I love Thai flavors, this soup with the pumpkin and shrimp sounds wonderful!
Choclette says
I adore pumpkin soup and the spicier it is the better. It has such a brilliant flavour but I love the colour too and it’s just perfect for this time of year.
Leslie @ Bessie Bakes says
What an amazing combination of flavors! I love that you made a non-traditional pumpkin recipe with red curry and shrimp. Beautiful recipe:)
Noor Fatima says
Beautiful flavors. Stunning photography. And a very easy to follow recipe to match. Thanks for sharing!
Molly ~ EasycookingwithMolly says
This looks so pretty, healthy and delicious.
Sara @ Life's Little Sweets says
The flavors here sound and look AMAZING, pinning to my pumpkin everything board!
ciaoflorentina says
So exotic and pretty. Now that’s a bowl of soup !
Whitney | WhitBit's Indian Kitchen says
That’s a bowl of soup I can get behind! Incredible flavors, too!
jessicanwood says
I love that the pumpkin is cubed and not pureed as we see so often. This looks beautiful and delicious!
Manju | Cooking Curies says
That looks greart! I am sure teh husband will love it if i make this for him 🙂