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Prawn And Pumpkin Soup With Pesto

  • 30 minutes
  • 4
Prawn And Pumpkin Soup With Pesto


  • 2 cups pumpkin, diced
  • 1 tblsp ginger
  • 1 chilli, deseeded
  • 2 x 600 gram packets of chilled pre-made pumpkin soup
  • 270 ml can coconut cream or milk
  • 400-500 grams pre-cooked shelled prawns

Watercress Pesto

  • 100 grams watercress
  • 2 tsp minced garlic
  • ½ cup pinenuts, toasted if wished
  • ¼ cup olive oil


  1. Cook pumpkin in boiling salted water until just tender and drain. In a large saucepan cook ginger and deseeded chilli in a knob of butter for 1 minute until fragrant.
  2. Stir in pumpkin soup and coconut cream or milk and heat without boiling. Add the pumpkin and prawns and stir over a low heat until hot.
  3. Serve topped with the spicy Watercress Pesto and to complete the meal, add a fresh salad and plenty of crusty bread.

Watercress Pesto

  1. Pull the leaves from watercress and puree in a food processor with garlic, pinenuts and olive oil. Season with salt.

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