Warm And Comforting Pumpkin Prawns Soup
Image Credit: Flemington Traders/facebook

Pumpkin Prawns Soup is a delightful and delicious broth which is healthy as well. Richly colourful and aromatic, this soup is wonderful to have especially during the fall and winter seasons. It is prepared with health-beneficial flavours such as lemongrass. It boosts the immune system and helps to keep flu bugs away.

 This easy Asian-inspired Pumpkin Prawns Soup recipe is prepared with plenty of prawns and a hearty serving of pumpkin. It is a quick recipe which is good to serve at dinner time. It is a flavourful dish which can be served to guests as well.

 Here’s how to prepare this nourishing soup at home.

Cooking Time: 30 minutes

Servings: 4


  • 6 cups Chicken Stock
  • 3 cups peeled and chopped Pumpkin or Squash
  • 1 to 2 cups chopped sweet potato
  • 12 to 18 medium Tiger Prawns 
  • 2 heads baby Bok Choy, larger leaves cut in half
  • 1/3 to 1/2 can Coconut Milk
  • 2 to 3 Makrut Lime Leaves
  • 1 stalk Lemongrass, minced or 4 tsp frozen prepared Lemongrass
  • 3 minced Garlic Cloves
  • 1 shallot or 1/4 cup minced Red Onion
  • 1 (2-inch) piece grated Ginger
  • 1/2 tsp Chilli Powder
  • 1 tsp ground Coriander
  • 1 tsp ground Cumin
  • 3 tsp Fish Sauce
  • 1/2 tsp Turmeric
  • 1 tsp Brown Sugar
  • 1 1/2 tsp Lime Juice
  • 1/8 teaspoon Red Chilli Pepper, or 1/4 to 1/2 teaspoon crushed Chile Flakes
  • 1/2 cup fresh Coriander


  • In the first step, put the stock in a soup pot and heat it on a high flame. Next, put lemongrass, lime leaves, garlic, shallot, galangal and ginger into it. Once done, Boil for approximately 1 minute
  • Now put pumpkin or squash and sweet potato to it. Heat them until they boil. Once done, turn the heat to low flame and simmer for approximately 5 to 8 minutes. Switch off the flame once the vegetables get soft enough. You can use a fork to check it 
  • Add all the other spices and flavours chilli powder, ground coriander and cumin, fish sauce, shrimp paste, turmeric, brown sugar, lime juice, and chile when it was simmering
  • Once done, add the prawns and bok choy to the soup. Cover it with a lid and cook for approximately 3 minutes. Lower down the flame once the prawns are pink and plump
  • Next, put the coconut milk and stir the soup to combine all the flavours properly. Taste-test the soup and add more spices if needed

Now, garnish the soup with coriander leaves and serve hot with cooked rice or noodles for a nutritionally-balanced meal

 Important Point To Note: 

  • Don’t overcook the chicken or prawns. Keep a close eye when it is getting boiled
  • Add fish sauce if the soup is not salty enough and if the soup is too sour, add a little more brown sugar. If it is salty or sweet, put some more lime juice. If too spicy, you can add coconut milk