Ingredients
• 2 tbsp peanut oil
• 1 brown onion, coarsely chopped
• 2-4 tsp red curry paste
• 3 cups vegetable stock
• 1.3kg butternut pumpkin, peeled, seeded, coarsely chopped
• 2 kaffir lime leaves
• 1 cup coconut milk
• 20 green prawns, peeled, leaving tails intact
• 1/3 cup fresh coriander leaves
• Lime wedges, to serve
Method
Step 1
Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the curry paste and cook, stirring, for 30 seconds or until aromatic.
Step 2
Stir in the stock and bring to the boil. Add the pumpkin and lime leaves. Cover and cook for 30 minutes or until the pumpkin is tender.
Step 3
Transfer half the pumpkin soup to a blender and blend until smooth. Transfer the soup to a clean saucepan.
Step 4
Repeat with the remaining pumpkin mixture. Place over low heat and add the coconut milk. Stir for 2-3 minutes or until heated through.
Step 5
Meanwhile, heat the remaining oil in a large frypan over high heat. Add the prawns and cook for 2-3 minutes each side or until they curl and change colour. Ladle the soup into shallow bowls. Top with the prawns and coriander and serve.
