John Myers
Pumpkin Carrot Coconut Cream Soup and Prawns (Liz Baffoe)
The perfect pumpkin carrot coconut cream soup and prawns (liz baffoe) recipe with a picture and simple step-by-step instructions.
- 500 g Hokkaido pumpkin meat
- 400 g Carrots
- 1 piece Onion
- 2 tbsp Butter
- 700 ml Vegetable broth
- 350 ml Coconut milk
- 8 piece Fresh prawns
- 1 pinch Salt
- 1 pinch Pepper
- 1 shot Soy sauce
- 1 pinch Paprika spice
- 4 piece 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.
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