Butternut Pumpkin and Prawn Soup

    (33)
    1 hour 20 minutes

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


    34 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (33)

    Reviews in English (28)

    by
    8

    This is a keeper! I used the suggestion about carmelizing the onions, using only 1 T. butter, but found it too sweet. Made it again leaving out only the sugar--much better, and definitely sweet enough. I also blended all of the pear (too much of a 'burst' of sweetness when biting into the little chunks of pear). A great recipe!  -  30 Mar 2005  (Review from Allrecipes USA and Canada)

    by
    6

    I cut the servings down to 4 & roasted my squash (cut in half, scrape out seeds, place cut side down in inch of water, bake @350 for about 45 minutes... maybe an hour) & then scooped out the inside & added it to the milk & broth (cutting down the cooking time, naturally). I pureed all of the pears (didn't have quite as much as recipe called for because I used some in pear-tinis ;o) ) I did make the carmelized onions (they had a lot to the soup!) but I only used a couple tbp of butter, half an onion & sprinkled them w/ salt instead of sugar. The only sherry I had was a cream sherry but it worked. I started the meal off w/ Pear-tinis (even hubby liked those), served this soup w/ a salad (w/ pear/honey vinaigrette), garlic toast & finished it off w/ Pears w/ Raspberry Sauce. Thansk for a very enjoyable recipe namaste2uom!  -  07 Mar 2007  (Review from Allrecipes USA and Canada)

    by
    5

    Quick to make. Pears are a nice touch! So healthy and tasty too!  -  19 Oct 2003  (Review from Allrecipes USA and Canada)

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