Butternut Pumpkin and Prawn Soup
This is a beautiful soup that contains small prawns in a rich butternut pumpkin soup. It makes an ideal entree for a special dinner.
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
- 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.
- 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.
- 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.
- 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.
- Ladle into bowls and garnish with a light sprinkle of cinnamon or nutmeg.
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Reviews and Ratings
Global Ratings:
(34)
Reviews in English (29)
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)
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)
Quick to make. Pears are a nice touch! So healthy and tasty too! - 19 Oct 2003 (Review from Allrecipes USA and Canada)