Thai prawn and pumpkin soup

  • 15 mins preparation
  • 55 mins cooking
  • Serves 4
  • Print


Thai prawn and pumpkin soup
  • 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


Thai prawn and pumpkin soup
  • 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.

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