Fragrant butternut soup with prawn masala

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  • 12
  • Easy
  • Heart friendly Pescatarian
  • 5 minutes
  • 5 minutes


  • 2 x 600 g packets butternut-and-orange soup
  • 1 x 400 g prawn masala
  • 1 x 400 ml can coconut cream
  • 1 cup buttermilk, for serving
  • 24 curry leaves, for serving

Cooking Instructions

Pour the soup into a large pot and bring to a boil. Add the prawn masala and coconut cream then turn down the heat and stir though. Serve
warm with a drizzle of buttermilk and the curry leaves.

TASTE’s take:
A simple combination of two ready-made meals, this fragrant soup is an instant crowd pleaser.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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