Ingredients

• 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

Method

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.