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Pumpkin soup with teriyaki prawns

Creamy and spicy coconut flavoured pumpkin soup with grilled teriyaki prawns.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Soup
Servings: 4


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
  • salt

For the prawns

  • 8 king prawns peeled and deveined
  • 1 tbsp teriyaki sauce
  • salt


  • 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.