Pumpkin Carrot Coconut Cream Soup and Prawns (Liz Baffoe)

5 from 4 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 46 kcal


  • 500 g Hokkaido pumpkin meat
  • 400 g Carrots
  • 1 Onion
  • 2 tbsp Butter
  • 700 ml Vegetable broth
  • 350 ml Coconut milk
  • 8 Fresh prawns
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 shot Soy sauce
  • 1 pinch Paprika spice
  • 4 Coriander sprig


  • Peel and dice the pumpkin, carrots and onion. Sauté everything in the butter in a large saucepan. Then add the broth and cook for about 15-20 minutes until everything is soft.
  • Then puree the whole thing very finely, if necessary pass through a sieve. In the next step stir in the coconut milk and season the soup with salt, pepper, soy sauce and paprika. Finally, add the small prawns as a filler and serve the soup garnished with a little coriander greens.


Serving: 100gCalories: 46kcalCarbohydrates: 2.7gProtein: 0.7gFat: 3.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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