Inspired by a recipe from the legendary food writer Diana Henry, this soup is both warming, creamy and satisfying. Perfect on a cold, autumnal day.


  • 1 medium onion, sliced⁠
  • 2 tbsp olive oil, ghee or coconut oil⁠
  • 3 garlic cloves, minced⁠
  • 1 inch cube of ginger, grated⁠
  • 1 red chilli, deseeded⁠
  • 400ml coconut milk⁠
  • 500ml Freja Chicken or Fish Bone Broth⁠
  • 350g squash or pumpkin, cut into 3m cubes⁠
  • 100g new potatoes, halved⁠
  • 200g spinach leaves⁠
  • 15g coriander⁠
  • 400g large prawns⁠
  • 2 tbsp fish sauce⁠
  • lime wedges⁠


  1. Heat the oil in a pan and cook the onion until soft. Once softened, add the garlic, ginger and chilli and cook for a further 2-3 minutes.⁠
  2. Next add your coconut milk or cream, Freja Chicken or Fish Bone Broth and seasoning.⁠
  3. Add the pumpkin, potato and coriander stalks. Cook until the squash is tender.⁠
  4. When nearly finished, add the prawns and spinach and cook until the prawns are cooked, about 3 minutes. Stir in the lime juice and fish sauce. Serve with lime wedges and the remaining coriander leaves.⁠