Name: Thai prawn and pumpkin soup
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 850 gram butternut pumpkin, seeded peeled, cut into chunks; 1/2 cup red curry paste; 4 cup campbell’s real chicken stock; 2 400 ml cans coconut milk; 750 gram green prawns, peeled, deveined, tails left on

Thai prawn and pumpkin soup

Serves 4

Prep

15M

Cook

55M

Total

1H 10M

Ingredients

850 gram butternut pumpkin, seeded peeled, cut into chunks

1/2 cup red curry paste

4 cup campbell’s real chicken stock

2 400 ml cans coconut milk

750 gram green prawns, peeled, deveined, tails left on

Method

1.Preheat oven to 200°C. Line a roasting pan with baking paper.

2.Arrange pumpkin in pan. Spray with oil and seaabn. Bake 35-40 minutes, until golden and tender.

3.Transfer pumpkin to a large saucepan with curry paste. Cook on medium, stirring, 1-2 minutes, until fragrant.

4.Pour in stock and coconut milk. Bring to the boil. Reduce heat to low and simmer 10 minutes.

5.Remove from heat. Using a stock blender, process until smooth. Return to heat and add prawns. Cook, stirring, 2-3 minutes, until prawns are just cooked through.

6.Serve topped with sliced red chilli and shredded green onion, if liked.