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Pumpkin Soup Recipe

   
 

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     Pumpkin Soup

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   1 hr
Wine/Beverage
Recommendations
  a simple dry white wine

Ingredients
1 tblsp oil
3 cloves of garlic (or more)
4 green shallots, chopped
2 small fresh red chilies, chopped (remove seeds)
1 tblsp chopped fresh lemon grass (or use bigger pieces and take them out --)
½ tsp shrimp paste
2 chicken stock cubes, crumbled
2 cups boiling water
500 g pumpkin, chopped
 
400 ml coconut cream
250 g prawns, shelled and de-veined (cooked if you want, leave in longer when uncooked)

Instructions
• soup can be made 1 day ahead • storage - covered, in refrigerator • freeze - not suitable • microwave - suitable • serves 2 as a main course, 4 as an entree.
Cut pumpkin in cubes. Heat oil pan, add garlic, shallots, chilies, lemon grass and shrimp paste. Cook, stirring, until shallots are soft. Add stock cubes and water, bring to a boil, add pumpkin. Simmer, covered, for 10 min. Stir in coconut cream, simmer, covered, for 5 min. or until pumpkin is tender. Add prawns, stir until cooked or heated through.


Originally Submitted
11/9/2012





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