Pumpkin soup with teriyaki prawns
Creamy and spicy coconut flavoured pumpkin soup with grilled teriyaki prawns.
For the soup
- 1 carrot peeled
- 1 celery stalk
- 1 onion peeled
- 300 g fresh squash or pumpkin
- 2 cloves garlic
- 1 tsp ginger fresh, finely grated
- 1 cup chicken stock
- 1 cup water
- 1 tsp curry
- ½ tsp cayenne pepper
- 1 cup coconut milk
For the prawns
- 8 king prawns peeled and deveined
- 1 tbsp teriyaki sauce
Roughly chop the carrot, celery, onion, squash and garlic.
Heat a big pot over medium to high heat and add a splash of olive oil. Add the vegetables and cook for 5-6 minutes, stirring occasionally.
Add the water, chicken stock, ginger, curry and cayenne.
Lower the heat, out on a lid and let the veggies cook for 10-15 minutes or until they are soft.
Add the coconut milk and puree the soup with a stick blender until it's smooth.
Add salt to taste.
Salt the raw king king prawns and spike them onto two wooden skewers.
Heat a griddle pan and grill the prawn skewers evenly on both sides until they are just cooked through, ca. 4-5 minutes.
Take them out and brush them down with the teriyaki sauce while they are still hot.
Serve together with the soup.