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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.


  • 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

  • .5 lge Capsicum(optional)

  • 1 tspn White Pepper

  • 1 litre water/stock

  • 1 small Jap or other Pumpkin

  • .5 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


  • 20g Butter

  • 250g pre-cooked Prawns

  • 5 cloves Garlic

  • 1 tspn chilli paste

  • cracked Black Pepper

  • .5 lemon,juiced

  • 2 tblspns honey


  • 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.


The kidney bean/ham/butter combo makes for a nutty/creamy taste without adding cream.

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