Pumpkin and prawn soup

Pumpkin and prawn soup       

30g butter

1 tbsp olive oil

1 onion, peeled and chopped

1 kg pumpkin, peeled and chopped

1 carrot, peeled and chopped

1 stick celery, chopped

6 cups chicken stock

salt flakes and cracked black pepper

1/2 tsp ground nutmeg

thick cream, optional

12-16 peeled cooked prawns

 

Combine butter and oil in a large saucepan. Add onion and cook over low heat until soft. Add pumpkin, carrot and celery and stir to coat. Add chicken stock, salt, pepper and nutmeg and bring to the boil. Cover, reduce heat and simmer for about 30-45 minutes or until pumpkin is very tender. Process mixture in a food processor or blender and check seasoning. Re-heat soup and serve with a swirl of thick cream and topped with prawns.

Serves 6-8