Pumpkin Soup and Shrimp




30 Min




  • 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



Scallops may seem super fancy to make, or maybe you thought they were unhealthy because at restaurants they are often in heavy pasta dishes. Put a seasonal spin on a classic dish with this recipe for pumpkin & spinach risotto with scallops. It’s the perfect cozy date night in dish and pairs well with a crisp, fruity wine like a sauvignon blanc.


Step 1

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.

Step 2

Add pumpkin squares and chicken stock and bring to boil. Reduce heat to medium and let simmer for 10 minutes.

Step 3

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.

Step 4

Saddle into bowls, garnish with thinly sliced snow peas, fresh cilantro and serve with lime wedges.

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