Thai Pumpkin Soup and Shrimp

Thai Pumpkin Soup and Shrimp
  • 4 servings
  • 0:25 Preparation
  • 0:35 Cooking
  • 1:00 Total Time


Add all
  • 1

    fresh ginger, peeled and sliced fine

  • 1 Tbsp.
    (15 mL)

    lime zest

  • 3

    garlic cloves, sliced fine

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 1-2

    hot red peppers, sliced fine or red pepper strips

  • 2 cups
    (500 mL)

    chicken broth

  • 3 lb
    (1 1/2 kg)

    pumpkin, cubed

  • 2 cups
    (500 mL)

    coconut milk

  • as needed cooked tail-on shrimp

  • 1

    hot pepper or red pepper, cut into thin strips


In the food processor, pulse ginger, lime zest and garlic into a paste.

Heat oil in a pot over medium heat; add paste and peppers and cook, stirring, for 2 - 3 minutes.

Add chicken broth; bring to a boil and simmer for 5 - 10 minutes. Strain broth.

Pour strained chicken broth into a large pot. Add cubed pumpkin and bring to a boil. Cook over medium heat until pumpkin is tender. Food processor, spread the mixture to obtain a creamy texture.

Pour the mixture into a large pot, add coconut milk and return to a simmering boil.

Meanwhile, lightly fry the shrimp.

Just before serving, add shrimp and strips of pepper to taste.

Source: Metro