Thai Pumpkin Soup With Prawns/Shrimp

Prep Time
Cook Time
Ready In

"From one of our national supermarket and their free monthly magazine."

Original recipe yields 4 servings


  • Serving Size: 1 (424.4 g)
  • Calories 374.7
  • Total Fat - 16.8 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 136.3 mg
  • Sodium - 929 mg
  • Total Carbohydrate - 38.8 g
  • Dietary Fiber - 4.9 g
  • Sugars - 10.8 g
  • Protein - 23.3 g
  • Calcium - 192.1 mg
  • Iron - 2.9 mg
  • Vitamin C - 60.8 mg
  • Thiamin - 0.3 mg

Step 1

In a large heavy pot over medium heat add 1 tablespoon oil and add pumpkin, shallot, ginger, garlic and lemongrass stalk or paste and cook for 2 to 3 minutes or until fragrant and then add coconut milk and 2 cups (500ml) water and bring to a simmer and then reduce heat to medium-low, cover and cook for 20 minutes or until pumpkin is completely tender.

Step 2

Remove lemongrass stalk, if using and discard.

Step 3

Set soup aside to cool slightly and transfer to a blender with zest, 1 tablespoon lime juice, sugar and fish sauce and puree until very smooth and creamy and season with salt and pepper to taste.

Step 4

In a large frying pan over high heat, heat remaining 1 tablespoon oil and add prawns and cook, turning as needed for 3 minutes or until pink and just cooked through.

Step 5

Ladle soup into bowls and garnish with prawns, chilli slices, coriander leaves and peanuts and serve with lime wedges.

Tips & Variations

No special items needed.