Prawn And Pumpkin Soup With Pesto
Preparation Time: 30 minutes
Serves: 4
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
2 tsp minced garlic
½ cup pinenuts, toasted if wished
¼ cup olive oil
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 watercress2 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.
