Halloween soup with pumpkin and prawns

Published on: 27 October 2022

French Market Recipe #41
Soupe de Halloween citrouille et crevettes / Halloween soup with pumpkin and prawns


  • 500g prawns
  • 500g pumpkin/ butternut
  • 2 sticks celery
  • 1 onion
  • 1 lemon
  • 4 tablespoons Olive oil
  • 3 chicken stock cubes (or 750ml chicken stock)
  • 3 bay leaves
  • 6 sprigs of sage
  • Pinch of Piment d’Espelette (or cayenne pepper)
  • Pinch of saffron fronds or saffron powder
  • 125ml double cream
  • 200ml Cheval Noir Bordeaux blanc from the French Market
  • Day old baguette for croutons
  • Salt and pepper to taste


  1. Peel and cut pumpkin/butternut in cubes. Boil for 20 minutes until soft, then mash
  2. Dissolve chicken stock cubes in 750ml boiling water
  3. Peel uncooked prawns and remove black vein, place in a sealed container in fridge
  4. Peel and chop onion and celery
  5. Slice baguette into crouton sized slices
  6. Heat 2 tablespoons olive oil in heavy based frying pan
  7. Add prawn shells to hot oil and fry until brown about 4 minutes
  8. Add wine and boil until wine has evaporated
  9. Add chicken stock, onion, celery, saffron, 4 sage leaves and bring to boil
  10. Turn down heat and simmer for 30 minutes
  11. Drain stock into a large saucepan
  12. Stir in the mashed pumpkin/butternut, Piment d’Espelette and cream (retain a couple of spoonfuls to pour over served soup
  13. Simmer gently for10 minutes
  14. Whisk soup to creamy consistency
  15. Add lemon juice and check seasoning, add fresh ground black pepper and salt to taste. The soup is now ready.
  16. Prior to serving, heat 2 tablespoons olive oil in frying pan
  17. Fry croutons in olive oil until golden, remove from pan
  18. Fry prawns about 3 or 4 minutes depending  on size, until pink
  19. Remove from pan and keep warm
  20. Reheat the soup, pour into individual bowls, spoon prawns and croutons on top of soup, add a few thin slices of fresh sage leaf, drizzle a little cream over soup, sprinkle a little Piment d Espelette over the top.

Serve hot, accompanied by a glass of Veyzier Boheme Viognier available at the French Market shop in Cape Town.

Bon Appetit!

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