Thai Prawn and Pumpkin Soup

clock 15 minutes + 1 hour bowl Serves 4


  • 1 kg pumpkin, deseeded, peeled, cut into chunks
  • olive oil for drizzling
  • Salt and pepper
  • ¹/₂ cup red or green curry paste
  • 2 cups chicken stock
  • 2 cans (400g) coconut milk
  • 500 g prawn cutlets, tails on
  • Sliced red chilli, to serve
  • Shredded spring onion, to serve
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  • 1. Preheat oven to 200°C (180°C fan-forced). Line a roasting pan with baking paper.

  • 2. Arrange pumpkin in the roasting pan, drizzle with oil and season with salt and pepper. Bake for 35-40 minutes until golden and tender.

  • 3. Remove 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.

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

  • 5. Remove from heat. Blend until smooth with a hand-held stick whizz or in a food processor.

  • 6. Return to the heat. Add prawns and cook, stirring for 2-3 minutes until the prawns are just cooked.

  • 7. Serve hot, garnished with sliced red chilli and shredded spring onion.

  • Tip: To store cut pumpkin, wrap it tightly in cling wrap and keep it in the fridge.

By Food to Love

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