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Thai Prawn and Pumpkin Soup

Thai Prawn and Pumpkin Soup

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15 mins + 60 mins
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Serves 4
Dairy Free Dairy Free


  • 1 kg pumpkin, deseeded, peeled, cut into chunks
  • olive oil for drizzling
  • Salt and pepper
  • ¹/₂ cup red or green curry paste
  • 2 cups chicken stock
  • 2 cans (400g) coconut milk
  • 500 g prawn cutlets, tails on
  • Sliced red chilli, to serve
  • Shredded spring onion, to serve


1. Preheat oven to 200°C (180°C fan-forced). Line a roasting pan with baking paper.

2. Arrange pumpkin in the roasting pan, drizzle with oil and season with salt and pepper. Bake for 35-40 minutes until golden and tender.

3. Remove pumpkin from oven and transfer into a large saucepan. Add curry paste (and a bit of oil if it's a little dry). Cook over a medium heat, stirring, for 1-2 minutes until fragrant.

4. Pour in stock and coconut milk, and then bring to a boil. Reduce heat and simmer for 10 minutes.

5. Remove from heat. Blend until smooth with a hand-held stick whizz or in a food processor.

6. Return to the heat. Add prawns and cook, stirring for 2-3 minutes until the prawns are just cooked.

7. Serve hot, garnished with sliced red chilli and shredded spring onion.

Tip: To store cut pumpkin, wrap it tightly in cling wrap and keep it in the fridge.

This recipe was sent in by Food to Love


Qty Price
Fresh Produce Pumpkin Crown Cut $3.60 kg
$3.60 kg
Countdown Olive Oil Mellow $5.30 ea
$5.30 ea
Exotic Food Asian Red Curry Paste $3.50 ea was $3.95
$3.50 ea was $3.95
Continental Super Stock Chicken Stock $5.00 ea
$5.00 ea
Essentials Coconut Milk $1.20 ea
$1.20 ea
Sea Cuisine Prawns Vannamei Raw Cutlets $17.00 ea was $20.00
$17.00 ea was $20.00
Fresh Produce Chilli Red
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Spring Onion $2.30 ea
$2.30 ea
Greggs Pepper Black Cracked $6.39 ea
$6.39 ea