Recipe: Curried pumpkin soup with butterfly prawns

1 portion contains approximately: 296 kcal - 22 g protein - 12 g fat - 25 g carbohydrate

Ingredients (for 2 persons)

For the soup:

  • 600 g pumpkin (or butternut squash)
  • 100 g leeks
  • 2 cloves of garlic
  • 3 cm piece of ginger
  • 1½ tbsp rapeseed oil
  • 1 tsp curry powder
  • 300 ml vegetable stock
  • 200 ml low-fat milk
  • Black pepper
  • Salt

For the prawns:

  • 6 king prawns (150g)
  • 2 cloves of garlic
  • 1 chili pepper
  • 1 tsp rapeseed oil  


  1. Wash the vegetables for the soup.
  2. Cut the pumpkin into eighths, remove the seeds, and dice.
  3. Slice the leeks into thin strips.
  4. Peel and dice the ginger and garlic.
  5. Heat the rapeseed oil in a pan and sauté the pumpkin. Add a little vegetable stock, cover, and cook the pumpkin for about 8 minutes over low heat.
  6. Meanwhile, slice each prawn lengthwise along its back, but don’t cut through completely. Devein the prawns, rinse with cold water and pat dry.
  7. Peel and quarter the garlic for the prawns.
  8. Heat the oil in a pan. Infuse the oil with the garlic and chili pepper for about 5 minutes, and then remove from the pan.
  9. Add all the other ingredients to the soup except for the stock and milk. Add the vegetable stock, cover, and cook for about 4 more minutes over low heat.
  10. Increase the heat under the pan. Open the prawns so they resemble butterflies and cook for about 2–3 minutes in the oil.
  11. Add the milk to the soup and heat. Purée the soup and season with curry powder, salt, and pepper.
  12. Fill the bowls with the soup and arrange the prawns decoratively in the middle.

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