Thai pumpkin and ginger soup with prawns

Prep 0 h : 20 m
Cook 0 h : 30 m


  • 5 tbsp olive oil

    1 kg pumpkin, peeled, seeded and chopped

    3 carrots, chopped

    8cm piece ginger, peeled and sliced

    ½ bunch coriander leaves and stems separated and finely chopped

    2 eschalots, sliced

    1 stalk lemongrass, white part only, bruised

    2 kaffir lime leaves

    ½ cup Thai red curry paste

    1½ litres vegetable stock

    12 medium king prawns

    Greek yogurt, sliced red chilli and lime halves, to serve


  • In a large saucepan, heat oil on high in a large saucepan.

    Saute pumpkin, carrot, ginger, coriander stems, eschalot, lemongrass and lime leaves 4-5 mins until golden.

    Add curry paste and cook 1-2 mins until fragrant.

    Stir in vegetables stock and bring to the boil on high.

    Reduce heat to low.

    Simmer, covered, 20-25 mins until vegetables are tender.

    Remove lemongrass and lime leaves and, using a jug or stick blender, puree until smooth.

    Return to medium heat for 5 mins to warm through.

    Season to taste.

    In a frying pan, heat extra oil on medium.

    Cook prawns 2-3 mins each side, until cooked through.

    Peel, retaining head and tail.

    Divide soup between serving bowls and top with sliced chilli and coriander leaves.

    Accompany with lime halves.