Spiced pumpkin soup

Spiced pumpkin soup

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 45 mins Cook: 55 mins

Easy

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

Nutrition: per serving

  • kcal282
  • fat18g
  • saturates12g
  • carbs27g
  • sugars11g
  • fibre4g
  • protein5g
  • salt0.25g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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
    Leeks

    Leek

    lee-k

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

  • 3 large potatoes, diced
    Potato

    Potato

    po-tate-oh

    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
    Chillies

    Chilli

    chill-ee

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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
nicolajohns
20th Oct, 2010
5.05
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

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?