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
Freshly ground black pepper
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.