Pumpkin Fennel Soup with Chilli Prawns

By June 22, 2018June 20th, 2020Soup
Pumpkin and Fennel Soup ccooking meals for one

Winter is the best time of the year for a bowl of delicious spicy soup


  • 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


  • 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


  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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