Pumpkin and Prawn Creole

Pumpkin and Prawn Creole

Serves 4


  • 1 large onion
  • 2 medium carrots
  • 1 leek
  • 1 tbsp olive oil
  • 565g (1¼lb) pumpkin flesh
  • 1 rounded tsp paprika
  • 1 rounded tsp dried oregano
  • 1⁄2 level tsp dried thyme
  • 2 tbsp tomato purée (optional)
  • 1.4 litres (2½ pints) stock (vegetable or chicken)
  • 140g (5oz) frozen cooked prawns
  • Salt and pepper
  • Toasted sesame seeds to garnish

This soup is full of robust flavours. I love to make it in the autumn, when pumpkins first come into the shops, as it seems to help compensate for the passing of summer. Butternut squash or sweet potatoes can be substituted for the pumpkin.


  1. Dice the onion and carrots and slice the leek. Sweat the vegetables in the olive oil until they begin to soften.
  2. Cube the pumpkin flesh. You do not need to peel the pumpkin unless the skin is blemished or old and starting to go tough.
  3. Add the pumpkin to the pan and continue to sweat the vegetables, stirring regularly, until the pumpkin flesh starts to soften.
  4. Add the paprika, oregano, thyme and tomato purée and mix in.
  5. Add the stock and bring to the boil. Simmer until the vegetables are soft.
  6. Process the soup until smooth.
  7. Add the prawns and salt and pepper to taste. Heat through and serve garnished with the sesame seeds.