Serves for 4 pax
Prepare 10 mins (+ cooling time)
Cooking 40 mins
one tbsp olive oil
one brown onion, coarsely cut
one fennel bulb, fronds reserved (coarsely cut)
one kilo of butternut pumpkin, seeded & peeled (coarsely cut)
two cups of salt-reduced chicken or vegetable stock (500ml)
twelve raw prawns, peeled except the tail (deveined)
one red chilli, nicely cut
half cup of flat-leaf parsley leaves
one tbsp of coarsely cut fennel fronds
60gm pkt of baby rocket
one garlic clove (crushed)
one red birdseye chilli, seeded, finely cut (optional)
two tbsp toasted pine nuts
two tbsp nicely grated parmesan
one third cup of olive oil (80ml)
Cook & stir the onion & fennel together in a saucepan with half the oil over medium heat until onion softens (about 5 minutes). Add pumpkin, stock & 2 cups of water (500ml). Bring to low boil, partially covered, until pumpkin is tender (about 30 minutes). Set aside to chill slightly. Use a stick blender to carefully blend until smooth. Season.
At this time, to make the parsley and fennel pesto, process the parsley, fennel fronds, rocket, garlic, chilli, pine nuts and parmesan in a food processor until well cut. While the motor running, add the oil in a thin, steady stream. Season.
Mix together prawns, chilli & remaining oil in a bowl. Then season with pepper. Heat a big frying pan over high temperature. Cook prawns, flip occasionally, until prawns curl and change colour (about 2 minutes).
Separate soup evenly among serving bowls. Put on some pesto. Top with prawns and reserved fennel fronds.
ENJOY a new flavour of pumpkin soup