- Pumpkin, deseeded, peeled, cut into chunks - 1 kg
- Olive oil for drizzling
- Salt and pepper
- Red or green curry paste - ¹/₂ cup
- Chicken stock - 2 cups
- Coconut milk - 2 cans (400g)
- Prawn cutlets, tails on - 500 g
- Sliced red chilli, to serve
- Shredded spring onion, to serve
Preheat oven to 200°C (180°C fan-forced). Line a roasting pan with baking paper.
Arrange pumpkin in the roasting pan, drizzle with oil and season with salt and pepper. Bake for 35-40 minutes until golden and tender.
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.
Pour in stock and coconut milk, and then bring to a boil. Reduce heat and simmer for 10 minutes.
Remove from heat. Blend until smooth with a hand-held stick whizz or in a food processor.
Return to the heat. Add prawns and cook, stirring for 2-3 minutes until the prawns are just cooked.
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.