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  • 2 tablespoons olive oil
  • 600g butternut pumpkin, 2cm diced
  • 1 shallot, chopped
  • 4 cloves garlic, chopped
  • 1 stalk of lemongrass, pounded
  • 30g ginger peeled, chopped
  • 400ml coconut cream
  • 50ml cold water
  • 1/1/2 tablespoons brown sugar
  • 1 lime, juiced and zested
  • 2 teaspoons fish sauce
  • 600g prawns. Peeled and deveined
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 red chill, sliced
  • ½ cup fresh coriander leaves
  • ¼ cup unsalted peanuts, roughly chopped


In a large stock pot add olive oil, pumpkin, shallot, ginger, garlic and lemon grass. Cook until fragrant.

Add coconut milk and water.

Bring to a simmer and reduce the heat med-low.

Cover with a lid and coo for 25 minutes or until the pumpkin is tender.

Remove lemongrass stalk.

Allow soup to cool slightly.

Add 1 tablespoon lime juice, sugar and fish sauce.

Puree until smooth. Season with salt & pepper.

Toss prawns with coriander and turmeric.

Season with slat & pepper.

Heat oil in a frying pan.

Add prawns cook until they just turn pink.

Place soup into bowls and garnish with prawns, chilli, coriander leaves and peanuts. Serve with lemon wedges & pappadums.