Spicy Coconut Pumpkin Soup with Scallops and Prawns

Spicy Coconut and Pumpkin Soup

The mixture of scallops and prawns with the Spicy Coconut Soup base is a lovely combination. Also, the spiciness gives the soup a real bite.

4 Portions
Prep: 15 minutes
Cook: 30 minutes


Pumpkin Soup

  • 1 tbsp. olive or peanut oil
  • 1 medium onion, finely sliced
  • 1-2 garlic cloves crushed
  • 1 tbsp ginger, peeled and finely chopped
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tsp turmeric powder
  • 600-700g pumpkin, peeled and chopped into pieces
  • 2 tbsp coriander finely chopped
  • 1 chilli (red, orange or yellow), deseeded finely chopped
  • 400ml coconut milk
  • 600ml vegetable or chicken stock or water
  • 1 cinnamon stick
  • Maldon salt and freshly ground pepper


  • 4 large tiger prawns, peeled
  • 4 large scallops, without roes
  • 1 tsp coriander powder
  • 1 tsp chilli oil (optional)
  • juice of 1/4 lime
  • Maldon salt and pepper
  • 1 tbsp olive oil

To Serve

  • 2 tbsp double cream
  • 1 tbsp pumpkin seed oil (optional)*
  • 1 tbsp pumpkin seeds
  • coriander leaves
  • 1 red chilli cut into rings (optional)
  • Cornmeal Coriander Muffins (optional), see recipe


  1. Pumpkin Soup:Place the oil in a large saucepan over a moderate heat. Place the onions in the saucepan and allow them to sweat until tender and transparent. Stir in the garlic, chilli, cumin powder, coriander powder, and turmeric, and cook for a few minutes until aromatic. Add the pumpkin, coriander and chilli and stir over the heat so as to coat the pumpkin with spices. Stir in the coconut milk and water, and add the cinnamon stick. Bring the soup to the boil and then reduce the temperature to a simmer. Leave the soup to simmer for 25-30 minutes, stirring at intervals so that the bottom doesn't burn. If the liquid reduces too much (it doesn't generously cover the pumpkin) you may add a little more coconut milk or water.
  2. When the pumpkin is soft, remove the soup from the heat and allow it to cool slightly. When cooled remove the cinnamon stick and puree the soup in batches in a liquidiser or food processor. Pass the soup through a sieve and return it to a saucepan. Reheat the soup over a moderate heat, season the soup with a little salt and pepper. If the soup is to thick add a little coconut milk, stock or water. If the soup is to spicy add more coconut milk. Keep the soup hot until ready to serve.
  3. Scallops and Prawns:In a bowl mix together the coriander powder, lime juice, chilli oil and seasoning. Toss the prawn in the marinade. Heat a grill pan or frying pan (add the oil to the frying pan or if cooking on the grill pan add it to the marinade) over a moderate to high heat. When the pan is hot add the scallops and prawns to the pan and cook for a couple of minutes on each side, or until cooked.
  4. To Serve: Distribute the soup among for bowls Drizzle the cream and pumpkin oil around the plate. Place the1 scallop and 1 prawns in the centre of each bowl and garnish with a coriander leaf and slice of chilli. Sprinkle the pumpkin seeds over the soup. Serve hot with warm muffins (optional).