Pumpkin coconut soup with prawn skewer

Zackary Austin
very easy
5 1
60 mins
60 mins


Servings: 10
  • 2 Onions
  • 0?$? Garlic cloves
  • 350 g Carrots
  • 1.25 kg Hokkaido Pumpkin
  • 1,5 –2 cm long ginger root
  • 450 g Potatoes
  • 5-6 Tbsp Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Cayenne pepper
  • 1 can(s) (425 ml) creamy coconut milk
  • 1500 ml Vegetable broth
  • 20 prawns ready to cook (à approx. 25 g)
  • 1 pinch Sugar
  • 6 Stem(s) Parsley
  • 10 wooden skewers


  1. 1

    Peel and chop the onions. Peel and roughly chop the garlic. Peel, wash and roughly chop the carrots. Wash and clean the pumpkin, remove seeds with a spoon. Coarsely dice the flesh. Ginger peel, roughly dice.

  2. 2

    Peel, wash and roughly dice the potatoes.

  3. 3

    Heat 3-4 tablespoons of oil in a large pot, fry onions and half of the garlic in it until transparent, turning them over. Add ginger, potatoes and pumpkin and fry briefly. Season with salt, pepper and cayenne pepper.

  4. 4

    Deglaze with coconut milk and broth, bring to the boil, cover and cook for about 30 minutes.

  5. 5

    In the meantime wash the shrimps and pat them dry well. Remove the pot from the stove and puree with a blender. Season again with salt, pepper, sugar and cayenne pepper. Keep soup warm.

  6. 6

    Heat 2 tablespoons of oil in a frying pan, add the prawns and fry them for about 2 minutes, turning them over. Add remaining garlic, fry for another 1 minute. Season with salt and pepper. In the meantime wash parsley, shake dry and chop finely.

  7. 7

    Sprinkle half of the parsley over the prawns.

  8. 8

    Put two prawns on each skewer. Arrange the soup in small bowls sprinkled with the remaining parsley. Add one skewer each.

Nutrition Facts

280 kcal
26 g
13 g
13 g