Thai pumpkin and ginger soup with prawns
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.