Butternut Pumpkin and Prawn Soup

    Butternut Pumpkin and Prawn Soup


    34 people made this

    This is a beautiful soup that contains small prawns in a rich butternut pumpkin soup. It makes an ideal entree for a special dinner.

    Serves: 6 

    • 3 cups peeled and cubed butternut pumpkin
    • 3 cups (750ml) milk
    • 1 cup (250ml) chicken stock
    • 1 pinch salt and pepper, to taste
    • 1/2 teaspoon curry powder
    • 1/4 teaspoon celery salt
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 150g small prawns, peeled and deveined
    • 2 pears, peeled, cored and diced
    • 1 tablespoon sherry wine, or to taste

    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Combine the cubed pumpkin, milk and chicken stock in a saucepan. Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg. Bring to a boil then reduce heat to low and simmer for about 30 minutes until squash is tender stirring frequently to prevent the milk from scorching.
    2. Add 1/2 the prawns and 1/2 the pears to the soup then bring to a boil. Cook for 5 minutes or until the prawns are opaque.
    3. Transfer the soup to a blender or food processor then blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat.
    4. Add the remaining prawns and remaining pears to the soup then simmer for another 5 minutes or until prawns is opaque. Stir in sherry and remove from heat.
    5. Ladle into bowls and garnish with a light sprinkle of cinnamon or nutmeg.

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