Spicy Pumpkin Soup with Prawns

Sounds like an odd combination but it really works! The soup is Asian inspired and together with the sweet pumpkin and juicy prawns it is tasty and satisfying.

What you'll need:

250 gm green prawns, peeled

2 teaspoons minced chili

4 teaspoons Thai red curry paste

2 tablespoon sugar

2 tablespoon fish sauce

Squeeze lemon juice

1 400ml can coconut cream

~ 1kg pumpkin peeled and chopped

500gm potato, peeled and chopped

1 large onion peeled and chopped

1 tablespoon butter

Olive oil

1/4 teaspoon keens curry powder

Chicken stock powder

Coriander (optional)

 Method

In a large saucepan, melt the butter and add the onion, potato and curry powder, cook, stirring for  2 to 3 minutes.

Add the pumpkin then add enough water just to cover the vegetables. Measure how many cups of water you put in because that is how much chicken stock powder you will need. For example, if it takes 6 cups of water to cover the vegetables you will need to add 6 heaped teaspoons of chicken stock powder.

Simmer, uncovered for 20 to 30 minutes until vegetables are very tender. Cool slightly before blending with a stick blender or in a food processor  until smooth.

In a pan heat a little olive oil, add the chili and curry paste, stir for 1 minute. Add the prawns and cook, stirring, until just turning pink. Add the coconut cream, fish sauce, sugar and lemon juice and bring to the boil.

Add the prawn mixture to the prepared pumpkin soup. Taste and adjust seasoning. You may need a little more lemon or some pepper.

Serve with some crusty bread.

Tips:

 * Chop vegetables into approx. 3cm dice, that way they will cook  through in the 20 minutes. Cooking time.

* Frozen green prawns are perfect for this recipe. Defrost and pat dry before cooking.

 * You can make the pumpkin soup the day before serving,  cook the prawn mixture just before serving.  Reheat pumpkin soup before adding the prawn mixture.

* You can use chopped chicken breast instead of prawns for non seafood eaters.