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Cream of pumpkin and coconut soup

Ingredients (for 4-6 people)

  • 1 kg peeled sliced pumpkin
  • 1 large or 2 small leeks
  • 1 tablespoon curry powder
  • ½ tablespoon turmeric
  • ½ tablespoon thyme
-black pepper to taste
-nutmeg
  • 300 ml Aroy-D coconut milk
  • 100 ml milk (or a little more, depending on how thick you want the soup to be)
  • 10 prawns
-grated fresh coconut
  • salt
  • extra
  • virgin olive oil


Preparation

Put a good splash of olive oil in a big saucepan then add the diced pumpkin and the sliced leeks; season to taste and cook over a gentle heat until the pumpkin is tender, about 20 minutes.
If the mixture seems to be getting dry, add a few drops of milk to help the pumpkin cook. When it’s tender and starting to break up, add the Aroy-D coconut milk, curry powder, turmeric, thyme and a grating of nutmeg and adjust the seasoning. Continue cooking for another 10 minutes.

When it’s ready, blitz with a hand blender.
Grill the prawns – either in the shell and then peel them, or you can peel them first (keep back the heads and shells to make a fish stock), cooking them on both sides and seasoning to taste with salt. Serve the soup in shallow soup bowls with the prawns on top and scatter with grated fresh coconut.

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