Pumpkin coconut soup with prawn skewer

Janie Gentry
very easy
4.2 6
60 mins
60 mins


Servings: 10
  • 20 Shrimps (approx. 400 g; fresh or frozen; without head and shell)
  • 2 Onions
  • 3 Garlic cloves
  • 350 g Carrots
  • 1.3 kg Hokkaido Pumpkin
  • 1 piece(s) (approx. 30 g) Ginger
  • 350 g floury potatoes
  • 5 TABLESPOONS Olive oil
  • 7-10 Tbsp salt, pepper
  • 7-10 Tbsp Cayenne pepper, sugar
  • 1 can(s) (425 ml) unsweetened coconut milk
  • 2 TABLESPOONS Vegetable broth (instant)
  • 1⁄4 l Orange juice
  • 6 Stem(s) flat leaf parsley
  • 10 wooden skewers


  1. 1

    Defrost the prawns if necessary. Peel and chop the onions and garlic. Peel, wash and roughly chop the carrots. Wash the pumpkin, cut in half, remove the seeds and roughly dice the flesh together with the skin.

  2. 2

    Peel the ginger and chop it coarsely. Potatoes peel, wash and roughly dice.

  3. 3

    Heat 3 tablespoons of oil in a large pot, fry onions and half the garlic in it until transparent. Carrots, ginger, potatoes and pumpkin briefly fry. Season with salt, pepper and cayenne pepper. Deglaze with 1 1⁄4 l water and coconut milk, bring to the boil and stir in broth.

  4. 4

    Cover and cook for about 30 minutes.

  5. 5

    In the meantime, wash the prawns and dab them dry well. Take the pot off the stove. Stir in orange juice. Puree the soup finely with a hand blender. Season again with salt, pepper, 1 pinch of sugar and cayenne pepper and keep warm.

  6. 6

    Heat 2 tablespoons of oil in a frying pan and fry the prawns for 3-4 minutes, turning them over. Fry the remaining garlic briefly. Season with salt and pepper. Wash parsley, shake dry and chop leaves finely.

  7. 7

    Sprinkle half the parsley over the prawns.

  8. 8

    Put 2 prawns on each skewer. Serve the soup sprinkled with the remaining parsley. Add 1 prawn skewer to each skewer.

Nutrition Facts

270 kcal
26 g
13 g
11 g