I don’t do Halloween. But I do do food related themes, and somehow pumpkins rise to super stardom at this time of year. Like many of my recipes on here, this Chunky Pumpkin and Coconut Soup was made up on the spot one night when I was casually perusing the fridge in search of supper.
It is proof that you don’t have to have planned a fancy gourmet menu weeks in advance. Planning certainly helps, but if you shop healthily and creatively, there will always be something wholesome to throw together when meal times come.
You can make this soup at home by substituting for stuff you already have. You can use pumpkins or aubergines or courgettes, or any variation of the three. You could substitute one of those for sweet potato, or use spring onions instead of leeks.
If you are not a fan of creamy soups, then skip the coconut milk and make up the volume with water instead. I love my vegetables chunky and with texture – you guys know this – but if you can’t deal with all the texture, then just fling the soup in the blender (minus the prawns of course!)
So many possibilities – the choice is yours. Anyhow, hope you enjoy this. It is physically, mentally and emotionally satisfying. We felt really smug after eating this because it is literally so simple, quick, and above all, healthy!
1 medium pumpkin sliced, into crescents
1 medium courgette, sliced into rounds
1 red onion, sliced into rounds
3 tomatoes, chopped
1 small leek, chopped
2 cloves garlic, minced
1 tsp fresh ginger minced
10 – 12 tiger prawns, washed, deviled, tails on
200 ml coconut milk
300 ml drinking water
2 tsp paprika
3 tsp white pepper
2 tbsp fish sauce
2 tbsp butter
2 splashes freshly squeezed lime juice
- Put the prawns on a side plate and splash over 1 tbsp of fish sauce. Set aside.
- Heat the butter in a pot gently until it bubbles and then add the onion, leeks, tomatoes and garlic.
- After about 2 minutes, add the pumpkin and courgette (or zucchini if you are American) and mix. At this stage, it will resemble a very sexy stir fry.
- It is now time to season; so add some salt, the paprika, and the white pepper. Add the ginger, water, stir, and cover the pot.
- After about 15 minutes, test the pumpkin for doneness. If it is done, proceed to the next step. Otherwise, allow to cook for a few more minutes, until soft.
- When the pumpkin is soft, pour the coconut milk into the pot. Splash on the rest of the fish sauce and squeeze over the lime juice. Check and adjust the seasoning.
- At this stage, put the prawns in, mix them in so they are totally bathed in the delicious soup, cover, and cook for about 5 minutes. This time will depend on how big your prawns are.
- Turn off the heat, plate up and serve.