Pumpkin, fenugreek and coconut soup

Preparation info
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By Christine Manfield

Published 1999

  • About

A spicy, rich vegetable soup with familiar curry flavours. Try it with Curry Crackers, Parathas or Onion Nigella Bread.


  • 1 teaspoon dried prawns
  • 25 ml vegetable oil
  • 1 teaspoon


  1. Dry-roast dried prawns over gentle heat until fragrant. Cool, then grind to a fine powder.
  2. Heat oil in a large saucepan, then sauté mustard seeds and curry leaves briefly over moderate heat until seeds start to pop. Stir in onion, garlic, ginger, chilli and minced turmeric, then cook for 1-2 minutes to soften. Add coconut cream and fenugreek seeds and cook, unc