Spicy Pumpkin Soup
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6-8
  • For the paste:
  • 2 lemongrass stalks (outer layer removed and finely chopped)
  • 1 tbpsn paprika
  • 1 tbpsn size fresh ginger (peeled and finely chopped)
  • 1 clove garlic (peeled and roughly chopped)
  • Juice of 1 lime
  • 1 tbspn sunflower oil
  • 2 small red chillies (finely chopped)
  • For the soup:
  • 1kg pumpkin (peeled, middle removed and outer layer roughly chopped)
  • 1 400g tin coconut milk
  • Olive oil
  • Black pepper/ Salt
  • 1 red onion (peeled and finely chopped)
  • 1 large onion (peeled and finely chopped)
  • 900ml hot vegetable stock
  • Small bunch of fresh coriander
  1. Pre-heat the oven to gas mark 5/ 190 degrees celsius. Add the chopped pumpkin to a roasting dish with a dash of olive oil. Mix well and then put in the oven for around 20 minutes. Take the dish out of the oven and leave to stand for 5 minutes.
  2. In the meantime add all the ingredients for the paste into a pestle and mortar or blender. Mix or bash until smooth.
  3. Heat 1 tbspn olive oil in a large/ deep pan. Add the paste and then the chopped pumpkin. Mix with the onions with a pinch of salt and black pepperĀ and leave to gently cook for 5 minutes.
  4. Pour in the coconut milk and mix well. Then pour in the hot stock and put the pan on a high heat. Once it has reached a boil slightly lower the heat and then leave to simmer for around 20 minutes.
  5. Take the pan off the heat and stir in the fresh coriander. Leave to stand for 5 minutes and then blend the mixture using a hand blender until smooth. If you want the soup to be a bit more
  6. liquidy then just add a bit of boiling hot water and blend again.
  7. Plate up the soup with some more fresh coriander and enjoy!
Recipe by A Modern Rose at http://www.amodernrose.com/spicy-pumpkin-soup/