Pumpkin Soup with Prawns Hanging on Lemongrass

5 from 6 votes
Prep Time 50 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 639 kcal


  • 5 Pc. Hokkaido pumpkin
  • 5 Pc. Potatoes
  • Orange juice
  • 1 Pc. Ginger
  • 3 Pc. Shallots
  • 1 Can Coconut milk
  • 250 g Coconut flakes
  • 15 Pc. Shrimp
  • 5 Pc. Lemongrass


  • 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.


Serving: 100gCalories: 639kcalCarbohydrates: 8.4gProtein: 7.4gFat: 65.2g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Slightly Fiery Turret Made from Sweet Potato, Salmon, Avocado and Mango

Two Kinds of Veal with Potato Gratin and Red Wine Sauce