Filled with prawns, this Thai pumpkin soup recipe is the perfect way to bring the heat to dinner time this week. Warm up from the inside out with this delicious dish.
Serves44
Cook time30 mins30 minutes
Prep time20 mins20 minutes, (+ cooling time)
(+ cooling time)
Ingredients
2 tbs vegetable oil, divided
500g peeled butternut pumpkin, cut into 2cm pieces
1 shallot, coarsely chopped
30g fresh ginger, peeled, coarsely chopped
3 garlic cloves, coarsely chopped
1 lemongrass stalk, pounded, or 3 tsp lemongrass paste
400ml can coconut milk
2 limes, 1 zested and juiced, 1 cut into wedges
1 1/2 tbs brown sugar
2 tsp fish sauce
500g banana prawns, peeled, deveined
2 tsp ground coriander
1 tsp ground turmeric
1 long red chilli (about 10g), sliced into thin rings
1/2 cup fresh coriander leaves
1/4 cup (35g) unsalted roasted peanuts, coarsely chopped
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a large heavy pot over medium heat, add 1 tbs oil. Add pumpkin, shallot, ginger, garlic and lemongrass stalk or paste. Cook for 2-3 mins or until fragrant. Add coconut milk and 2 cups (500ml) water. Bring to a simmer. Reduce heat to medium-low. Cover and cook for 20 mins or until pumpkin is completely tender.
Step 2
Remove lemongrass stalk, if using, and discard. Set soup aside to cool slightly. Transfer to a blender with lime zest, 1 tbs lime juice, sugar and fish sauce and puree until very smooth and creamy. Season with salt.
Step 3
Meanwhile, in a small bowl, toss prawns with ground coriander and turmeric. Season with salt and pepper. In a large frying pan over high heat, heat remaining 1 tbs oil. Add prawns and cook, turning as needed, for 3 mins or until pink and just cooked through.
Step 4
Ladle soup into bowls and garnish with prawns, chilli slices, coriander leaves and peanuts. Serve with lime wedges.
500g peeled butternut pumpkin, cut into 2cm pieces
1 shallot, coarsely chopped
30g fresh ginger, peeled, coarsely chopped
3 garlic cloves, coarsely chopped
1 lemongrass stalk, pounded, or 3 tsp lemongrass paste
400ml can coconut milk
2 limes, 1 zested and juiced, 1 cut into wedges
1 1/2 tbs brown sugar
2 tsp fish sauce
500g banana prawns, peeled, deveined
2 tsp ground coriander
1 tsp ground turmeric
1 long red chilli (about 10g), sliced into thin rings
1/2 cup fresh coriander leaves
1/4 cup (35g) unsalted roasted peanuts, coarsely chopped
Description
Filled with prawns, this Thai pumpkin soup recipe is the perfect way to bring the heat to dinner time this week. Warm up from the inside out with this delicious dish.
Method
Step 1
In a large heavy pot over medium heat, add 1 tbs oil. Add pumpkin, shallot, ginger, garlic and lemongrass stalk or paste. Cook for 2-3 mins or until fragrant. Add coconut milk and 2 cups (500ml) water. Bring to a simmer. Reduce heat to medium-low. Cover and cook for 20 mins or until pumpkin is completely tender.
Step 2
Remove lemongrass stalk, if using, and discard. Set soup aside to cool slightly. Transfer to a blender with lime zest, 1 tbs lime juice, sugar and fish sauce and puree until very smooth and creamy. Season with salt.
Step 3
Meanwhile, in a small bowl, toss prawns with ground coriander and turmeric. Season with salt and pepper. In a large frying pan over high heat, heat remaining 1 tbs oil. Add prawns and cook, turning as needed, for 3 mins or until pink and just cooked through.
Step 4
Ladle soup into bowls and garnish with prawns, chilli slices, coriander leaves and peanuts. Serve with lime wedges.
