Spiced pumpkin soup
- Preparation and cooking time
- Serves 10
A smooth soup made with butternut squash which will satisfy vegetarians, or spice it up with a scattering of chilli shrimps
- 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.
SERVE WITH CHILLI SHRIMPS
Finely chop 1 large tomato. Deseed and finely dice 2 long red chillies. Mix with 300g cooked shrimps or small prawns, small bunch chives, snipped and small handful chopped coriander leaves. Best assembled just before serving.