Pumpkin and Coconut Shrimp Soup

Ingredients

1 18 oz package SeaPak® Family Size Jumbo Coconut Shrimp

2 tbsp butter

1/2 onion, finely diced

2 cans (15 oz) pumpkin puree

1 can (14 oz) coconut milk

1 tbsp red curry paste

2 tbsp honey

Kosher salt

Freshly ground black pepper

Directions

Bake coconut shrimp according to package directions and keep warm.

In a medium saucepan, add butter and onion.

Cook until onions are translucent (approximately 5 minutes).

Whisk in pumpkin, coconut milk, curry paste and honey.

Bring mixture to a simmer.

Add 2 to 2 ½ cups water (½ cup at a time) until the soup reaches the consistency you like.

Salt and pepper to taste.

At this point you can also add more curry paste if you like.

Return to a simmer.

To serve, ladle soup into bowls and top with coconut shrimp.

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