Thai-style red curry pumpkin soup with prawns

Serves 4

Preparation time:15 minutes
Cooking time: 45 minute

2 Tbsp peanut oil (we used Vegetable oil)
1 brown onion,coarsely chopped
2-4 tsp red curry paste
3 cups vegetable stock
1.3 kg butternut pumpkin, peeled, seeded, coarsely chopped
2 kaffir lime leaves
1 cup coconut milk
20 green prawns, peeled, leaving tails intact
1/3 cup fresh coriander leaves
lime wedges to serve

Heat 1 Tbsp of the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the curry paste and cook, stirring for 30 seconds or until aromatic.
Stir in the stock and bring to the boil. Add the pumpkin and lime leaves. Cover and cook for 30 minutes or until the pumpkin is tender.
Transfer half the pumpkin soup to a blender and blend until smooth. Transfer the soup to a clean saucepan.
Repeat with the remaining pumpkin mixture.
Place over low heat and add the coconut milk. Stir for 2-3 minutes or until heated through.
Meanwhile, heat the remaining oil in a large fry pan over high heat.
Add the prawns and cook for 2-3 minutes each side or until they curl and change colour.
Ladle the soup into shallow bowls. Top with the prawns and coriander to serve.

Recipe by Michelle Southan, Food editor of Woolworths Australian Good Taste Magazine