Spiced Pumpkin Soup With Prawns And Basil - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 cups coconut milk
1 tablespoon red curry paste
4 cups pumpkin, chopped
2 cups chicken stock
1 tablespoon palm sugar
1 tablespoon fish sauce
16 raw king prawns, shelled and deveined
1/2 cup Thai basil
3 kaffir lime leaves, finely shredded

Preparation

In a saucepan, heat vegetable oil with 1/4 cup of the coconut milk. Add curry paste and stir over low heat for 5 minutes.
Add pumpkin and stock and simmer until pumpkin is cooked. Cool. Puree in blander then transfer to a saucepan and season with palm sugar and fish sauce.
Add prawns and simmer until just cooked, about 1 minute.
Stir in Thai basil and remaining coconut milk.
Divide prawns between individual serving bowls and garnish with shredded kaffir lime leaves.