Spiced pumpkin soup

Spiced pumpkin soup

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(5 ratings)

Prep: 45 mins Cook: 55 mins


Serves 10
A smooth soup made with butternut squash which will satisfy vegetarians, or spice it up with a scattering of chilli shrimps

Nutrition and extra info

  • Freezable without shrimps
  • Vegetarian

Nutrition: per serving

  • kcal282
  • fat18g
  • saturates12g
  • carbs27g
  • sugars11g
  • fibre4g
  • protein5g
  • salt0.25g
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  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 small leeks, trimmed, washed and roughly chopped



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 large potatoes, diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 garlic cloves, crushed
  • 2 good-sized butternut squash, peeled, deseeded and cut into 4cm chunks
  • 2 x 400ml cans coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 3 lemongrass
  • chilli shrimps (see recipe, below) or snipped chives, to serve



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…


  1. In a large pan, heat the oil with ½ tsp salt and some pepper. Add the leeks and potatoes, cook for 5 mins over a medium heat, stirring constantly, then add the garlic and squash. Continue to cook for 10 mins to give everything a bit of colour.

  2. Add the coconut milk and 1 litre water, or enough to cover the mixture. Place the lemongrass on a board and crush with the flat end of a cleaver or knife, then add to the soup, turn the heat up and bring to the boil, then reduce the heat to a simmer. Cook for 20 mins until the squash is mushy. Remove the lemongrass.

  3. Blend until smooth (the soup should be nice and thick, but add a splash of water if it has become too thick). Return to the saucepan and put back onto the heat. Taste and season again, then serve with a bowl of snipped chives and one of Chilli shrimps (see below), allowing guests to help themselves.

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Comments, questions and tips

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3rd Nov, 2015
How can this soup be called "Spiced Pumpkin Soup" when it contains NO PUMPKIN??? Butternut squash is butternut squash NOT Pumpkin. This is a complete misnomer!
6th Nov, 2012
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.
4th Nov, 2012
The soup alone is a little bland but the chilli prawns make it delicious
11th Jan, 2012
I agree that this was quite bland. Definitely not 'spiced'. I may try adding some chilli or ginger to it.
26th Feb, 2011
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!
26th Feb, 2011
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!
Frantic Flapjack
9th Nov, 2010
This had lovely fresh ingredients but even with the addition of some Thai curry paste, the end result was bland.
29th Oct, 2010
add some fresh ginger works for me
20th Oct, 2010
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).
20th Oct, 2010
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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