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Pumpkin soup with or without Prawns

Pumpkin soup with or without Prawns

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.

Ingredients

  • 2 large Onions,diced
  • 5 cloves Garlic
  • 40g Butter or marg
  • 1 large grated Carrot(optional)
  • 50-100g diced Ham/Bacon(substitute Chicken/other stock)
  • 200g tinned Red Kidney Beans
  • ½ lge Capsicum(optional)
  • 1 tspn White Pepper
  • 1 litre water/stock
  • 1 small Jap or other Pumpkin
  • ½ tspn dry Oregano(less if fresh)
  • 5 large sprigs fresh curled Parsley
  • 5 large sprigs fresh flat-leaved Italian Parsley
  • Nutmeg to taste
  • Salt to taste
  • FOR PRAWNS
  • 20g Butter
  • 250g pre-cooked Prawns
  • 5 cloves Garlic
  • 1 tspn chilli paste
  • cracked Black Pepper
  • ½ lemon,juiced
  • 2 tblspns honey
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Method

  1. The ingredients are in order of addition:
  2. Saute onions,garlic,grated carrot,ham(if using stock add with pumpkin)and capsicum.
  3. Once onion is clear,.
  4. Add diced pumpkin and water/stock.
  5. Simmer slowly until pumpkin softens.Add Oregano
  6. 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.
  7. 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.
  8. Serve soup and place Prawns around bowl.Garnish with fresh Chilli or other salad i.e alfalfa.
  9. The soup alone should freeze well,as there is little/no dairy.
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Notes & Tips

The kidney bean/ham/butter combo makes for a nutty/creamy taste without adding cream. DON'T OVERDO THE OREGANO!