Winter is the best time of the year for a bowl of delicious spicy soup
Ingredients
- 1 teaspoon olive oil
- 2 tablespoons chopped brown onion
- 350g fennel, roughly chopped, *fronds reserved
- 250g pumpkin, peeled and roughly chopped
- 1 birdseye chilli, roughly chopped *see note
- 1 cup vegetable stock
- salt and pepper to taste
- 3 raw prawns, peeled
- ½ red long chilli, roughly chopped
- 2 teaspoons olive oil
- crusty bread roll
- 2 teaspoons Rocket Parsley and Fennel Pesto
- Sriracha sauce *optional
Method
- Heat olive oil in medium saucepan
- Add the onions and cook for 1 minute
- Add fennel and cook for a further 5 minutes
- Add pumpkin and stock, bring to boil then reduce heat and simmer for 20 minutes
- Cool slightly and blend to a smooth consistency
- Season to taste
- Meanwhile, combine the oil and chilli and toss to coat the prawns
- Pan fry the prawns until cooked through
- Place the cooked prawns on top of the bowl of soup and serve with dollops of pesto and a drizzle of Sriracha sauce*optional
Note:
Remove the seeds from chilli if you prefer a milder flavour.
I have adapted this recipe from one in the Coles June 2018 magazine
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