THAI PRAWN AND PUMPKIN SOUP

Ingredients.......850gm of butternut pumpkin, seeded, peeled and cut into chunks, 1/2 cup of red curry paste ( it is your choice , you can also use a green curry paste), 1 litre of chicken stock, 2x 400ml cans of coconut milk, 750gm of peeled, deveined green prawns with the tails left on. Preheat your oven to 180deg C. Line a roasting pan with baking paper. Place the pumpkin chunks in the pan, spray with cooking oil and season with dill and garlic flakes. Bake for 35 minutes or until golden and tender. Now place the cooked pumpkin into a large saucepan along with the curry paste, cook over a medium heat until fragrant, about 2 minutes. Pour in the stock and coconut milk. Bring to a simmer over a low heat and simmer for 10 minutes. Remove the pot from the heat . Use your stick blender to process until smooth. Return the pot to the heat and add the prepared prawns. Continue to cook for 3 minutes until the prawns are just cooked through. Serve topped with sliced red chilli and diagonally sliced spring onion. Serve with flatbread ....delicious. Enjoy.