Warm up with this richly aromatic and nutritious roast pumpkin and prawn soup.


  • 1 can coconut milk

  • 1 tbls curry paste (see below)

  • 4 cups pumpkin, peeled and chopped roughly

  • 1 litre fish or vegetable stock

  • 1 tbls palm sugar (not essential)

  • 1 tls fish sauce

  • 16 green king prawns, shelled and de-veined. Tails on.

  • Small handful of Thai basil leaves

  • 2 kaffir lime leaves, shredded finely

  • 6 dried red chilies (the small, hot ones)

  • 1 tsp coriander seeds, roasted

  • ½ tsp cumin seeds

  • 1 tbls coriander roots and stems, chopped

  • 1 tsp white peppercorns

  • 1 small red onion, diced

  • 1 lemongrass stalk, white part only and finely chopped

  • 2 tsp galangal, finely chopped

  • 6 garlic cloves, chopped

  • 2 tsp lime zest

  • Pinch of mace

  • 1 tsp sea salt

  • 1 tsp shrimp paste


  • 1.

    In a soup pot heat ¼ can of the coconut milk then add the curry paste and simmer over a low heat for a few minutes. Now add your pumpkin and stock and simmer until the pumpkin is soft, about 20 minutes. Cool slightly then puree. (Good time to prepare you chilli paste.)

  • 2.

    Now stir through the palm sugar and fish sauce. Just before serving, add the prawns, basil leaves and the rest of the coconut milk. Let your soup simmer until the prawns are pink and soup is heated through. This will take only about one minute. Garnish with lime leaves. stir in.

  • 3.

    Paste – Soak your chillies in hot water for about 20 minute then drain. Chop finely. In a mortar and pestle pound the coriander root and seeds with cumin and peppercorns. Add the remaining ingredients and pound to a fairly smooth paste.

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