Cut shallots into small cubes and place them in a saucepan with hot fat.
Then add the Hokkaido and potatoes to the pot. Lightly fry the whole thing so that the aroma can develop.
Bring the vegetable stock to the boil for about 30 minutes. When everything is nice and soft, the entire mixture is pureed well with the hand blender.
Now add the other ingredients such as orange juice, salt, pepper, desiccated coconut and a can of coconut milk.
Then the Hokkaido pumpkins are hollowed out further and put in the oven for 50 minutes so that they are warm and soft.
Finally, the prawns are fried in a pan and skewered on the lemongrass.