Sally’s Pumpkin Soup


Serves 4

2 medium brown onions, peeled and chopped
2 tbsp olive oil
3 cloves garlic
800gr (approx. 4 cups) peeled chopped pumpkin
1 1/2tbspmassaman curry paste
4 cups chicken stock
1 cup water
1 kaffir lime leaf
1 cup tightly packed Thai basil leaves
400ml coconut milk, reserve 4 spoonfuls for garnish
12 prawns, peeled and deveined

  • Heat olive oil in a deep pan and sauté onion and garlic until softened.
  • Add pumpkin and massaman curry paste and mix well.
  • Add chicken stock, lime leaf and water.
  • Bring to the boil then reduce heat and simmer for 40 minutes.
  • Puree soup until smooth then stir in coconut milk.
  • Gently reheat, and poach prawns for 2-3 minutes until just cooked.
  • Stir in basil leaves.
  • Divide prawns between bowls and ladle over soup.
  • Drizzle with reserved coconut milk to serve.
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