Spiced pumpkin soup
Serves 10
Easy
Prep:
Cook:
A smooth soup made with butternut squash which will satisfy vegetarians, or spice it up with a scattering of chilli shrimps
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- 4 tbsp olive oil
- 4 small leekstrimmed, washed and roughly chopped
- 3 large potatoesdiced
- 3 garlic clovescrushed
- 2 good-sized butternut squashpeeled, deseeded and cut into 4cm chunks
- 2 x cans coconut milk
- 3 lemongrass
- chillishrimps (see recipe, below) or snipped chives, to serve
Nutrition: per serving
- kcal282
- fat18g
- saturates12g
- carbs27g
- sugars11g
- fibre4g
- protein5g
- salt0.25glow
Method
step 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.
step 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.
step 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.
