Prawns With Pumpkin And Smoked Paprika


by Papri



Prawns With Pumpkin And Smoked Paprika

3 tablespoons olive oil
2 teaspoons sweet smoked paprika
1 onion, chopped
1 large carrot, peeled and grated
2 cloves garlic, crushed
1 tablespoon chopped thyme
750 grams pumpkin, peeled and roughly chopped
3 cups chicken or vegetable stock
sea salt and freshly ground pepper

For the Topping:
18–24 raw prawns, peeled with tail on
3 tablespoons olive oil
½ teaspoon sweet smoked paprika
1 clove garlic, crushed
2 tablespoons chopped flat-leaf parsley
2 pieces preserved lemon
¼ cup sliced almonds, toasted

Soup: Heat the olive oil in a large saucepan and add the paprika,
onion, carrot, garlic and thyme with a good pinch of salt and
cook for 10 minutes. Stir occasionally until the vegetables are
soft and lightly coloured. Add the pumpkin and stock, season
and simmer until all the vegetables are tender. Cool until warm
then process in batches until smooth.
Topping: Heat the oil and paprika in a sauté pan over medium heat,
cook the prawns until golden and just cooked through. Add the
garlic and parsley for the last minute of cooking. Season.
To serve: Remove the flesh from the preserved lemon and slice
the skin thinly. If the soup is very thick, add extra hot stock to
thin it down. Ladle into warm shallow soup bowls and top each
serve with 3–4 prawns. Scatter over the lemon and almonds and
spoon over the oil from cooking the prawns. Serves 6

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