Ingredients

• 2 tablespoons vegetable oil, divided
• 500g peeled butternut pumpkin, cut into 2cm pieces
• 1 large shallot, coarsely chopped
• 30g fresh ginger, peeled, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 1 lemongrass stalk, pounded, or 3 teaspoons lemongrass paste
• 400ml can coconut milk
• 1 lime, zested and juiced
• 1 lime, cut into wedges
• 1 1/2 tablespoons brown sugar
• 2 teaspoons fish sauce
• 500g banana prawns, peeled, deveined
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 long red chilli (about 10g), sliced into thin rings
• 1/2 cup fresh coriander leaves
• 1/4 cup (35g) unsalted roasted peanuts, coarsely chopped

Method

• Step 1 In a large heavy pot over medium heat, add 1 tablespoon oil. Add pumpkin, shallot, ginger, garlic and lemongrass stalk or paste. Cook for 2-3 mins or until fragrant. Add coconut milk and 2 cups (500ml) water. Bring to a simmer. Reduce heat to medium-low. Cover and cook for 20 mins or until pumpkin is completely tender.

• Step 2 Remove lemongrass stalk, if using, and discard. Set soup aside to cool slightly. Transfer to a blender with lime zest, 1 tablespoon lime juice, sugar and fish sauce and puree until very smooth and creamy. Season with salt.
• Step 3 Meanwhile, in a small bowl, toss prawns with ground coriander and turmeric. Season with salt and pepper. In a large frying pan over high heat, heat remaining 1 tablespoon oil. Add prawns and cook, turning as needed, for 3 mins or until pink and just cooked through.
• Step 4 Ladle soup into bowls and garnish with prawns, chilli slices, coriander leaves and peanuts. Serve with lime wedges.