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Chilli carrot or pumpkin soup with prawns

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Chilli carrot or pumpkin soup with prawns


  • 2x 600 grams bought pumpkin or carrot soup (use fresh or canned)
  • 1-2 teaspoons minced fresh chilli
  • 300 grams frozen cooked prawns
  • ¼-½ cup coconut cream
  • ¼ cup chopped coriander, basil or chives
  • fresh herbs and prawn chips to garnish


  1. Heat the soup in a saucepan.
  2. Stir inthe chilli and prawns and warm through.
  3. Just before serving, stir in the coconut cream and herbs. Garnish with fresh, whole herbs and accompany with prawn chips.

Cooks Tips

- You can use diced fish, halved scallops or chopped mussels in place of the prawns.

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