Winter Coconut Spinach Soup with Prawns and Pumpkin Seeds

A creamy, warming soup with coconut milk, ginger and juicy prawns that is filling on cold winter days while containing hardly any carbohydrates. The toasted pumpkin seeds add extra bite and healthy fats.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 200 g raw peeled prawns
• 150 g baby spinach leaves
• 40 g onion
• 1 pc garlic clove
• 5 g fresh ginger
• 1 tbsp olive oil
• 20 g butter
• 200 ml full-fat coconut milk
• 500 ml water
• 20 g pumpkin seeds
• 1 pinch chili flakes
• salt
• pepper

Method

1. Peel the onion and finely dice it. Peel and finely chop the garlic and ginger.
2. Heat the olive oil in a pot and sweat the onion, garlic and ginger over medium heat for about 3 minutes until translucent.
3. Add the water and coconut milk, bring to a boil and simmer for 5 minutes.
4. Wash the spinach, roughly chop it and add it to the soup until it has wilted.
5. Blend the soup finely with an immersion blender and season with salt, pepper and chili flakes.
6. Pat the prawns dry, season with salt and fry them in a pan with the butter for 2 to 3 minutes until golden brown all over.
7. Toast the pumpkin seeds briefly in a dry pan until they smell fragrant.
8. Divide the soup between two bowls, top with the prawns and sprinkle with the pumpkin seeds.