Chef's Corner

Thai Inspired Shrimp Pumpkin Soup

Courtesy of Chef Seylan Karakas

Prep time: 10 min
Cook time: 40 min

4 Tablespoons canola oil (divided)
1 medium onion chopped
1 Tbsp. minced fresh ginger
1 garlic clove
1 13.5 ounce coconut milk
3 tsp. red curry paste
3 cups pumpkin puree
2 cups chicken stock
1 tsp. fish sauce (optional)
Juice of 1 lime
1/8 cup chopped fresh basil
1 1/2 lbs. of fresh shrimp, peeled, deveined
Pumpkin seeds, fresh basil and lime for garnish

Heat large saucepan over medium heat. Add 2 Tbsp. of oil and sauté onions until soft, about 5 minutes. Add ginger and garlic and cook for 1 minute. Stir in coconut milk then add curry paste and cook for 2 minutes until fragrant. Add pumpkin, stock, fish sauce, lime juice and basil. Stir well and simmer for 30 minutes. Using a blender, puree soup until smooth. Keep warm.

Season shrimp with salt and pepper. Heat large frying pan over high heat and add remaining 2 Tablespoons of oil. Add shrimp and cook for about 3 minutes per side or until cooked through. Ladle soup into bowls and top with shrimp, pumpkin seeds and freshly chopped basil. Serve with a wedge of lime.

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