Spiced Pumpkin Soup With Prawns And Basil

• 1 tablespoon vegetable oil
• 2 cups coconut milk
• 1 tablespoon red curry paste
• 4 cups pumpkin, chopped
• 2 cups chicken stock
• 1 tablespoon palm sugar
• 1 tablespoon fish sauce
• 16 raw king prawns, shelled and deveined
• 1/2 cup Thai basil
• 3 kaffir lime leaves, finely shredded

1. In a saucepan, heat vegetable oil with 1/4 cup of the coconut milk. Add curry paste and stir over low heat for 5 minutes.
2. Add pumpkin and stock and simmer until pumpkin is cooked. Cool. Puree in blander then transfer to a saucepan and season with palm sugar and fish sauce.
3. Add prawns and simmer until just cooked, about 1 minute.
4. Stir in Thai basil and remaining coconut milk.
5. Divide prawns between individual serving bowls and garnish with shredded kaffir lime leaves.

vegetable oil, coconut milk, red curry, pumpkin, chicken stock, palm sugar, fish sauce, king prawns, basil, lime

Taken from www.food.com/recipe/spiced-pumpkin-soup-with-prawns-and-basil-268390 (may not work)