Everyone loves pumpkin soup but sometimes it needs a little boot up the bum to be a bit more exciting.
This is an adaption of a recipe I found in a newspaper – I tweaked it a little and the result is fantastic.
Hot and spicy with crunchy prawns it can be as hot or as mild as you like. We love spicy food so I added in 2 tablespoons of red curry paste.
Vegetarians can just omit the prawns and enjoy the delicious soup… The amounts below will serve 4 people.
2 tablespoons peanut oil
1 brown onion, coarsely chopped
1 tablespoon red curry paste (more if you prefer hotter)
4 cups vegetable stock
1 butternut pumpkin, peeled, seeded, coarsely chopped
3 kaffir lime leaves
1 cup coconut cream
2 teaspoon of sugar
1 tablespoon fish sauce
20 green prawns, peeled, leaving tails intact
1/3 cup fresh coriander leaves
Lime wedges, to serve
Heat 1 tablespoon of the oil in a large saucepan over medium heat.
Add the onion and cook, stirring, for 3 minutes or until soft.
Add the curry paste and cook, stirring, for 30 seconds or until aromatic.
Stir in the stock and bring to the boil.
Add the pumpkin and lime leaves.
Cover and cook for 30 minutes or until the pumpkin is tender.
Remove the kaffir lime leaves and discard
Blend the pumpkin to a puree with a blender stick or in a jug
Place over low heat and add the coconut milk.
Stir for 2-3 minutes or until heated through.
Add in sugar and fish sauce to taste.
In the meantime, toss the prawns in the remaining oil and fry in a large non-stick fry pan over high heat.
Cook for 2-3 minutes each side or until they change colour.
Ladle the soup into shallow bowls and place the prawns and coriander on top.
Serve with lime wedges to squeeze over the prawns
Bon Appétit! 🙂