Prawn and Pumpkin Soup: The Dietitian’s Favourite


This was my quick and easy dinner last night. I have enough for left overs too…So nutritious and delectable.


  • 3/4 large pumpkin
  • 1 potato
  • 1 onion
  • 4 cups of chicken stock
  • 5 gloves of garlic
  • 3 tsps chilli chopped
  • 2tbs Dijon mustard
  • Drizzle of olive oil
  • 1 tsp pepper
  • Prawns
  • Handful of parmesan cheese


  1. Preheat oven to 200 deg C. Cut pumpkin, potato and onion into medium-sized pieces.
  2. Place pumpkin, potato and drizzle of olive oil onto oven trays in the oven and cook for about 40 mins or until done.
  3. Cook prawns in a small fry pan with a drizzle of olive oil until cooked. Put aside.
  4. Add stock, garlic, chilli, Dijon mustard,  pepper, cooked pumpkin, potato and onion into a soup pot.
  5. Mix with bar mixer until desired texture is achieved.
  6. Transfer into a bowl, add prawn and parmesan cheese.
  7. Enjoy this delectable dietetics moment!


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