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Curried pumpkin soup with butterfly prawns
Vellutata di zucca al curry con gamberi
Soups for losing weight
Curried pumpkin soup with butterfly prawns

1 portion contains approximately:

296 kcal
22 g protein
12 g fat
25 g carbohydrates


  • 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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