WITH the witching hour almost upon us, your little ghouls will need to be properly fuelled in preparation for a night of Trick or Treating.

Seafish, the national authority on seafood, has teamed up with dietician and nutritionist, Juliette Kellow, to develop a range of recipes that, not only taste great and are easy to make, but are healthy too.

Try this recipe for squash soup with a spooky twist.

Halloween Prawns with Spicy Squash Soup

Prep time: 10 minutes

Cooking time: 40 minutes

Serves: 4

Ingredients

12 king prawns

2 tbsp sunflower oil

1 red onion, sliced

2 cm piece root ginger, peeled and sliced

2 tsp Thai red curry paste

1.5kg butternut squash or pumpkin, peeled, seeds removed and diced

400ml tin reduced-fat coconut milk

1 tbsp fish sauce

1 tbsp lime juice

1tsp brown sugar, or to taste

1 tsp garam masala

Method

1. Heat 1 tbsp of the oil in a pan and fry the onion, ginger and curry paste over a medium heat for 1 minute. Add the squash and stir to coat. Add 1 litre water and bring to the boil. Reduce the heat and simmer for 30 minutes or until the squash has softened.

2. Transfer to a blender or liquidiser and blend until smooth. Return to the pan, stir in the coconut milk and season with the fish sauce, lime juice and sugar, to taste. Heat through.

4. Heat the remaining oil in a frying pan. Dust the prawns in the garam masala and fry in the oil on both sides for a few minutes. When cooked skewer the prawns on cocktail sticks and serve with the soup.

Tip

For a halloween wow factor, serve in a hollowed out pumpkin brushed with oil and roasted in the oven for 20 minutes.