Spiced pumpkin soup

Latest comments and suggestions

• Nicola Johns

  20 October 2010

  Nicola Johns rated and commented on this recipe

  

  I had a large crowd of friends for my daughter and husbands birthday fireworks evening. I prepared this in advance as I was holding my daughters birthday party over lunch. It was so easy to make and I had so many fabulous comments and requests for the recipe. I made it along side John's Slow Roasted Pork, chilli prawns and the sticky chocolate pudding with marshmallows. WOW It made a mega impact and I will definately be pulling this one out of the bag again soon! Thank you

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• Leea74

  20 October 2010

  Leea74 commented on this recipe

  I used a pumpkin instead of squash and threw in some chilli flakes during the cooking time but the result was really bland. Any ideas to spruce it up without using the prawns? (I'm allergic).

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• mick the mad

  29 October 2010

  mick the mad commented on this recipe

  add some fresh ginger works for me

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• Frantic Flapjack

  09 November 2010

  Frantic Flapjack rated and commented on this recipe

  

  This had lovely fresh ingredients but even with the addition of some Thai curry paste, the end result was bland.

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• Simon T

  30 January 2011

  Simon T rated this recipe

  

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• JG

  26 February 2011

  JG commented on this recipe

  This is absolutely delicious and my friends loved it! I served it in porcelain teacups and one person even had 5 cups! Fantastic. I did cook the prawns with garlic and pepper flakes which gave the overall taste a kick!

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• JG

  26 February 2011

  JG rated and commented on this recipe

  

  This is absolutely delicious and my friends loved it! I served it in porcelain teacups and one person even had 5 cups! Fantastic. I did cook the prawns with garlic and pepper flakes which gave the overall taste a kick!

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• Josie

  11 January 2012

  Josie rated and commented on this recipe

  

  I agree that this was quite bland. Definitely not 'spiced'. I may try adding some chilli or ginger to it.

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• Heather Keen

  04 November 2012

  Heather Keen commented on this recipe

  The soup alone is a little bland but the chilli prawns make it delicious

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• Thrifty

  06 November 2012

  Thrifty commented on this recipe

  I just made a variation of this i used a small pumpkin, added half a small red chilli including seeds, 2 tsp of mild curry powder and some crushed cumin seeds, some yellow split lentils, minus the lemon grass and coconut milk. It worked out fine, i would have added some cream at the last second but didnt have any , but still a tasty soup.

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Ingredients

• 4 tbsp olive oil
• 4 small leeks , trimmed, washed and roughly chopped
• 3 large potatoes , diced
• 3 garlic cloves , crushed
• 2 good-sized butternut squash , peeled, deseeded and cut into 4cm chunks
• 2 x 400ml cans coconut milk
• 3 lemongrass
• chilli shrimps (see recipe, below) or snipped chives, to serve

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 45 mins

Cook 55 mins

Vegetarian

freezable without shrimps

Ingredients

• 4 tbsp olive oil
• 4 small leeks , trimmed, washed and roughly chopped
• 3 large potatoes , diced
• 3 garlic cloves , crushed
• 2 good-sized butternut squash , peeled, deseeded and cut into 4cm chunks
• 2 x 400ml cans coconut milk
• 3 lemongrass
• chilli shrimps (see recipe, below) or snipped chives, to serve

Per serving

282 kcalories, protein 5.0g, carbohydrate 27.0g, fat 18.0 g, saturated fat 12.0g, fibre 4.0g, sugar 11.0g, salt 0.25 g

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