Spiced Pumpkin Soup With Prawns and Basil

Ingredients

• 1 tablespoon vegetable oil
• 2 cups coconut milk
• 1 tablespoon red curry paste
• 4 cups pumpkin, chopped
• 2 cups chicken stock
• 1 tablespoon palm sugar
• 1 tablespoon fish sauce
• 16 raw king prawns, shelled and deveined
• 1/2 cup Thai basil
• 3 kaffir lime leaves, finely shredded

Directions

1. 1

   In a saucepan, heat vegetable oil with 1/4 cup of the coconut milk. Add curry paste and stir over low heat for 5 minutes.

2. 2

   Add pumpkin and stock and simmer until pumpkin is cooked. Cool. Puree in blander then transfer to a saucepan and season with palm sugar and fish sauce.

3. 3

   Add prawns and simmer until just cooked, about 1 minute.

4. 4

   Stir in Thai basil and remaining coconut milk.

5. 5

   Divide prawns between individual serving bowls and garnish with shredded kaffir lime leaves.