Spicy pumpkin soup, prawns and lemongrass

 

 

This sweet soup can be served in small individual pumpkins for a sophisticated presentation. The soup will be then turned into a lovely surprise for your guests. You can also use crab meat instead of prawns or use them both for a pumpkin seafood soup.

Serves 2.

 

4 prawns, deveined 

1 teaspoons white peppercorn

1 coriander root

2 garlic cloves

1 tablespoon shrimp paste

400 ml chicken or shrimp stock 

200 g pumpkin, peeled and cut in 2 cm cubes

1 tablespoon dry shrimps

1 lemongrass stalk, sliced

3 shallots, diced

1 tablespoon roasted chili paste

1 tablespoon fish sauce

50 ml coconut cream

1 tablespoon lime juice

1 handful sweet basil leaves  (reserve a few to garnish)

1 handful lime basil leaves

2 tablespoons vegetable oil, to stir-fry

 

Stir-fry the prawns (unpeeled) in the saucepan, with 2 tablespoons vegetable oil, until half cooked. Remove from the saucepan. Reserve.

Pound peppercorn, coriander root and garlic cloves to achieve a smooth paste.

Stir-fry garlic-coriander paste and shrimp paste until it starts to release the flavors. Add pumpkin, dry shrimps, lemongrass and onion. Stir-fry briefly. Then pour the stock into the saucepan.

Cover the pan with a lid and cook on low heat for about 20 minutes, stirring occasionally. 

Then, transfer the mixture in a food processor and blend until smooth. Pour into the saucepan, add seasoning (chili paste, fish sauce and lime juice) + coconut cream. Mix well, add prawns (peeled), cook for 1 to 2 more minutes. Taste to see if any extra seasoning is required, then add basil leaves and remove from the heat.

 

 

 

 

 

 

 

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