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

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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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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