Pumpkin and King Prawn Chowder: A Creamy, Warming Recipe

This is my idea of comfort cooking done properly: warming, indulgent and quietly elegant, without requiring hours in the kitchen. Pumpkin or butternut squash brings a natural sweetness to this chowder, gently spiced and enriched with cream, then finished with plump king prawns that cook in minutes. A small amount of potato gives the soup body and silkiness, turning it into something deeply satisfying rather than heavy.

It’s the kind of dish that feels generous and a little luxurious, whether you’re serving it as a starter for guests or enjoying a bowl on a slow evening at home. All it needs is good bread, plenty of black pepper and the confidence not to overcomplicate it.

By Paul Watters, Executive Chef and Ravish Magazine Columnist

Ingredients (Serves 4)

• 400 g pumpkin or butternut squash, peeled and diced
• 1 tbsp olive oil or butter
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 medium potato, peeled and diced (for thickness)
• 1 tsp smoked paprika
• ½ tsp turmeric or ground cumin (optional, for warmth)
• 750 ml vegetable, chicken or fish stock
• 200 ml double cream (or single cream for a lighter version)
• 250–300 g raw king prawns, peeled and deveined
• Salt and freshly ground black pepper
• Juice of ½ lemon
• Small handful flat-leaf parsley, finely chopped

To Serve (optional)

• Crusty bread or warm flatbread
• Extra cream and cracked black pepper

Method

1. Soften the base
Heat the olive oil or butter in a large saucepan over a medium heat. Add the onion and cook gently for about 5 minutes until soft and translucent, without letting it colour.

2. Add the flavour
Stir in the garlic, smoked paprika and turmeric or cumin (if using). Cook for 1 minute until fragrant, stirring so the spices don’t catch.

3. Cook the vegetables
Add the diced pumpkin and potato to the pan. Season lightly with salt and pepper, then pour in the stock. Bring to a gentle simmer and cook for 15–20 minutes, until the vegetables are completely tender.

4. Blend
Remove from the heat and blend until smooth using a stick blender, or carefully transfer to a jug blender. The texture should be thick but pourable.

5. Finish the chowder
Return the soup to a low heat and stir in the cream. Bring back to a gentle simmer, then add the king prawns. Cook for 2–3 minutes until they turn just pink and are tender.

6. Final seasoning
Add the lemon juice, taste, and adjust the seasoning with more salt, pepper or lemon if needed.

To Serve

Ladle the chowder into warm bowls, drizzle with a little extra cream, and finish with freshly chopped flat-leaf parsley and cracked black pepper. Serve with crusty bread on the side for mopping up every last spoonful.

Ravish Magazine is the UK lifestyle magazine for modern inspiration across travel, food and wellbeing.

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