Name: Pumpkin and fennel soup with chilli prawns
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 brown onion, coarsely chopped; 1 fennel bulb, fronds reserved, coarsely chopped; 1kg butternut pumpkin, seeded, peeled, coarsely chopped; 500ml chicken; 12 raw prawns, peeled leaving tails intact, deveined; 1 long red chilli, finely chopped; 125.00 ml flat-leaf parsley leaves; 20.00 ml coarsely chopped fennel fronds; 60g pkt Baby Rocket; 1 garlic clove, crushed; 1 red birdseye chilli, seeded, finely chopped (optional); 40.00 ml pine nuts, toasted; 40.00 ml finely grated parmesan; 80ml olive oil

Pumpkin and fennel soup with chilli prawns

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Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Elevate your pumpkin soup with fennel, chili, and succulent prawns for a flavorful upgrade.

Ingredients:

1 brown onion, coarsely chopped
1 fennel bulb, fronds reserved, coarsely chopped
1kg butternut pumpkin, seeded, peeled, coarsely chopped
500ml chicken
12 raw prawns, peeled leaving tails intact, deveined
1 long red chilli, finely chopped
125.00 ml flat-leaf parsley leaves
20.00 ml coarsely chopped fennel fronds
60g pkt Baby Rocket
1 red birdseye chilli, seeded, finely chopped (optional)
40.00 ml pine nuts, toasted
40.00 ml finely grated parmesan
80ml olive oil

Instructions:

1. Heat half of the oil in a saucepan over medium heat. Saute onion and fennel for 5 minutes until onion softens. Add pumpkin, stock, and 2 cups (500ml) water. Bring to a simmer and cook for 30 minutes until pumpkin is tender. Allow to cool slightly. Use a stick blender to puree until smooth. Season with salt and pepper to taste.
Blend parsley, fennel fronds, arugula, garlic, chili, pine nuts, and parmesan in a food processor until finely chopped. Gradually pour in the oil while processing. Season to taste.
In a bowl, mix prawns, chili, and the remaining oil; season with pepper. Heat a large frying pan over high heat. Cook prawns for 2 minutes, turning occasionally, until they curl and change color.
Evenly distribute the soup into the serving bowls, then delicately drizzle with pesto. Garnish each bowl with prawns and the reserved fennel fronds.

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