Thai Prawn & Pumpkin Soup
This easy Asian-inspired soup recipe uses plenty of prawns, and a hearty serving of pumpkin, all cooked in Thai curry paste. Don't forget to garnish with spring onions!
Ingredients
- 1 kilograms pumpkin, deseeded, peeled and cut into chunks
- 1 tablespoons olive oil
- 1/2 cup red or green curry paste
- 2 cups chicken stock
- 2 cans coconut milk
- 500 grams prawn cutlets, tails on
- 1 chilli, sliced
- 1 spring onion, shredded
- 1 pinch salt and pepper
- 1 kilograms pumpkin, deseeded, peeled and cut into chunks
- 1 tablespoons olive oil
- 1/2 cup red or green curry paste
- 2 cups chicken stock
- 2 cans coconut milk
- 500 grams prawn cutlets, tails on
- 1 chilli, sliced
- 1 spring onion, shredded
- 1 pinch salt and pepper
- Step 1 of 7Preheat oven to 200°C (180°C fan-forced). Line a roasting pan with baking paper.
- Step 2 of 7Arrange pumpkin in the roasting pan, drizzle with oil and season with salt and pepper. Bake for 35-40 minutes until golden and tender.
- Step 3 of 7Remove pumpkin from oven and transfer into a large saucepan. Add curry paste (and a bit of oil if it's a little dry). Cook over a medium heat, stirring, for 1-2 minutes until fragrant.
- Step 4 of 7Pour in stock and coconut milk, and then bring to a boil. Reduce heat and simmer for 10 minutes.
- Step 5 of 7Remove from heat. Blend until smooth with a hand-held stick whizz or in a food processor.
- Step 6 of 7Return to the heat. Add prawns and cook, stirring for 2-3 minutes until the prawns are just cooked.
- Step 7 of 7Serve hot, garnished with sliced red chilli and shredded spring onion.
Method
- Step 1 of 7Preheat oven to 200°C (180°C fan-forced). Line a roasting pan with baking paper.
- Step 2 of 7Arrange pumpkin in the roasting pan, drizzle with oil and season with salt and pepper. Bake for 35-40 minutes until golden and tender.
- Step 3 of 7Remove pumpkin from oven and transfer into a large saucepan. Add curry paste (and a bit of oil if it's a little dry). Cook over a medium heat, stirring, for 1-2 minutes until fragrant.
- Step 4 of 7Pour in stock and coconut milk, and then bring to a boil. Reduce heat and simmer for 10 minutes.
- Step 5 of 7Remove from heat. Blend until smooth with a hand-held stick whizz or in a food processor.
- Step 6 of 7Return to the heat. Add prawns and cook, stirring for 2-3 minutes until the prawns are just cooked.
- Step 7 of 7Serve hot, garnished with sliced red chilli and shredded spring onion.
Method
- Step 1 of 7Preheat oven to 200°C (180°C fan-forced). Line a roasting pan with baking paper.
- Step 2 of 7Arrange pumpkin in the roasting pan, drizzle with oil and season with salt and pepper. Bake for 35-40 minutes until golden and tender.
- Step 3 of 7Remove pumpkin from oven and transfer into a large saucepan. Add curry paste (and a bit of oil if it's a little dry). Cook over a medium heat, stirring, for 1-2 minutes until fragrant.
- Step 4 of 7Pour in stock and coconut milk, and then bring to a boil. Reduce heat and simmer for 10 minutes.
- Step 5 of 7Remove from heat. Blend until smooth with a hand-held stick whizz or in a food processor.
- Step 6 of 7Return to the heat. Add prawns and cook, stirring for 2-3 minutes until the prawns are just cooked.
- Step 7 of 7Serve hot, garnished with sliced red chilli and shredded spring onion.