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I could never get pumpkin soup right. It was always too sweet,too herby,too-too...something! This one is just right-without cream so I suppose it freezes better. A perusal of this great site helped me to pick the right herbs&spices. The prawns are an added extra.
The ingredients are in order of addition:
Saute onions,garlic,grated carrot,ham(if using stock add with pumpkin)and capsicum.
Once onion is clear,.
Add diced pumpkin and water/stock.
Simmer slowly until pumpkin softens.Add Oregano
Stir frequently.Add nutmeg. Salt to taste.A flat-ended stirrer is best as you can mash the pumkin as it softens whilst clearing the sticking bottom.
For the prawns-combine over high heat,adding lemon juice last. Add some coconut for something different, or use up that old jar of jam/jelly instead of the honey.
Serve soup and place Prawns around bowl.Garnish with fresh Chilli or other salad i.e alfalfa.
The soup alone should freeze well,as there is little/no dairy.
The kidney bean/ham/butter combo makes for a nutty/creamy taste without adding cream.
DON'T OVERDO THE OREGANO!
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