Heat olive oil in a
large pot. Stir in onion and cook over medium heat until translucent,
but not brown.
Add diced sweet potato,
and stir over low heat for about 4 minutes.
Add 2 cups water and
simmer for a further 4 minutes. Add can of pumpkin soup. Add curry powder
and seasoning, together with chopped herbs. Add coconut cream. Lastly,
add cup of milk, mixed with cornflour. Simmer together for five minutes.
Remove from heat. Can
either be served with vegetable chunks in sauce, or pureed in a blender.
Bring a saucepan of water
to the boil and add the fettuccine. Boil for 10 minutes or until al dente.
Drain and toss with yabbies or prawns. Serve in a deep bowl with a generous
ladle of sauce mixture and serve.
Garnish with a sprig
of fresh herbs.
Serves: 4 - 6
This recipe from www.inmamaskitchen.com
soup is readily available in Australia. If not available, mix 4 ounces
plain pumpkin with 4 ounces water.
more about Australian Food more pasta recipes back to main seafood page back to collection of shrimp recipes