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.
