Created by ImPat on June 11, 2017
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.