Lap Band Dietitian Helen Bauzon has provided suggestions below (in red) to help improve the calorie content of the recipe below and to teach you how to make it more band friendly.


• 2 tbsp peanut oil
• 1 brown onion, coarsely chopped
• 2-4 tsp red curry paste
• 3 cups vegetable stock
• 1.3kg butternut pumpkin, peeled, seeded, coarsely chopped
• 2 kaffir lime leaves
• 1 cup coconut milk (use carnation evaporated coconut milk instead to lower the calorie intake)
• 20 green prawns, peeled, leaving tails intact
• 1/3 cup fresh coriander leaves
• Lime wedges, to serve
Step 1
Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the curry paste and cook, stirring, for 30 seconds or until aromatic.

Step 2
Stir in the stock and bring to the boil. Add the pumpkin and lime leaves. Cover and cook for 30 minutes or until the pumpkin is tender.

Step 3
Transfer half the pumpkin soup to a blender and blend until smooth. Transfer the soup to a clean saucepan.

Step 4
Repeat with the remaining pumpkin mixture. Place over low heat and add the coconut milk. Stir for 2-3 minutes or until heated through.

Step 5
Meanwhile, heat the remaining oil in a large frypan over high heat. Add the prawns and cook for 2-3 minutes each side or until they curl and change colour. Ladle the soup into shallow bowls. Top with the prawns and coriander and serve.
Source: – May 2010, Page 7
Recipe by Michelle Southan, Food editor – Australian Good Taste
Photography by Brett Stevens