Spicy pumpkin soup

by Katrine Stenhjem
20 min
Spicy pumpkin soup


  • 660 g pumpkin
  • 1 x yellow onion
  • 2 clove garlic
  • 1/2 tsp ground ginger
  • 1 x vegetable bouillon
  • 3 dl water
  • 1 1/2 dl coconut milk
  • 1 tsp red curry paste
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 200 g shrimps
  • 1 handful parsley
  • 2 tbsp vegetable oil
  • 1 handful pumpkin seeds
  • 3 tbsp crème fraîche


  1. Cut the pumpkin flesh into smaller pieces and add it to a saucepan with sliced ​​onion, clove of garlic, vegetable broth and cold water.
  2. Let it simmer under the lid until it is tender.
  3. When it's tender, you can use an immersion blender and mash everything into a creamy, thick soup.
  4. Add coconut milk and possibly more water to adjust the thickness of the soup.
  5. Season with salt, pepper, red curry paste and ginger powder.
  6. Let it improve under the lid at a low temperature while you fry the prawns in cooking oil, add some dried parsley (or fresh if you have) and a clove of garlic in a frying pan. Fry the prawns until they turn slightly golden.
  7. Roast pumpkin seeds with a little salt to a frying pan.
  8. Serve the soup with some creme fraiche or coconut milk, and top with prawns and pumpkin seeds.