One butternut pumpkin
Pinch salt and a sprinkle of olive oil
2 cups chicken stock
Basil or coriander, finely diced
4 diced medium-sized cooked prawns
Medium sized saucepan
Heat oven to 180 degrees
Cut pumpkin lengthways and scoop out seeds
Place the two pieces, cut side up, on the oven tray
Sprinkle salt and oil over pumpkin pieces and put tray into the oven for around one hour or until cooked through.
Rest pumpkin until it is cool to touch and scoop out the flesh and put into blender or kitchen wiz.
Add half a cup of the stock to the purée of pumpkin and blend to a thick consistency.
Pour purée into a medium size saucepan and pour in the remaining stock. Heat on a hob until simmering point.
Add salt and pepper to taste.
Pour into serving bowls, place the diced prawns into the centre of the soup, sprinkle a little of the herbs and serve.