Name: Thai prawn and pumpkin soup
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 850 gram butternut pumpkin, seeded peeled, cut into chunks; 1/2 cup red curry paste; 4 cup chicken stock; 2 400 ml cans coconut milk; 750 gram green prawns, peeled, deveined, tails left on

Ingredients

850 gram butternut pumpkin, seeded peeled, cut into chunks

1/2 cup red curry paste

4 cup chicken stock

2 400 ml cans coconut milk

750 gram green prawns, peeled, deveined, tails left on

Method

1.Preheat oven to 200°C. Line a roasting pan with baking paper.

2.Arrange pumpkin in pan. Spray with oil and seaabn. Bake 35-40 minutes, until golden and tender.

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

4.Pour in stock and coconut milk. Bring to the boil. Reduce heat to low and simmer 10 minutes.

5.Remove from heat. Using a stock blender, process until smooth. Return to heat and add prawns. Cook, stirring, 2-3 minutes, until prawns are just cooked through.

6.Serve topped with sliced red chilli and shredded green onion, if liked.

You can also make this using green Thai curry paste.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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