Name: Thai prawn and pumpkin soup
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 1 kilogram butternut pumpkin, seeded, peeled, cut into chunks; 1/2 cup red curry paste; 2 cup chicken stock; 2 x 400ml cans coconut milk; 500 gram shelled prawns, tails on

Thai prawn and pumpkin soup

This Thai pumpkin soup needs just 5 ingredients to end up on your dinner table thanks to this smart recipe. Plus, with the addition of juicy prawns, this soup is a hearty dish

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Serves 4

Prep

15M

Cook

55M

Total

1H 10M

Ingredients

1 kilogram butternut pumpkin, seeded, peeled, cut into chunks

1/2 cup red curry paste

2 cup chicken stock

2 x 400ml cans coconut milk

500 gram shelled prawns, tails on

Method

1.Preheat oven to hot, 200°C. Line a roasting pan.

2.Arrange pumpkin in pan, then drizzle or spray with oil and season. Bake for 35-40 minutes until golden and tender.

3.Transfer pumpkin to a large saucepan with curry paste. Cook on medium, stirring, for 1-2 minutes until fragrant.

4.Pour in stock and coconut milk, then bring to the boil. Reduce heat to low and simmer for 10 minutes.

5.Remove from heat and process until smooth. Return to heat and add prawns. Cook, stirring, for 2-3 minutes until prawns are just cooked.

6.Top with sliced red chilli and shredded spring onion.

You can also make this using green Thai curry paste, if preferred.

Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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