Thai Prawn and Pumpkin Soup

Thai Prawn and Pumpkin Soup

  • Preparation time

    15 mins
  • Cook time

    1 hr
  • Serves 4

This easy Asian-inspired soup recipe uses plenty of prawns, and a hearty serving of pumpkin, all cooked in Thai curry paste. Don’t forget to garnish with spring onions!

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


  • 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


  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.

This recipe was sent in by Food to Love.