- 4 - 6 People
2 tbsp sunflower oil
a good teaspoon of butter
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
a fat finger of fresh rootginger, grated
1 red chilli, seeded and finely chopped
500g pumpkin flesh, seeds removed and chopped
1ltr vegetable stock
sea salt and freshly ground black pepper
good splash of coconut milk to finish (optional)
Heat the oil and butter in a pan. Add the onion, garlic, ginger and chilli and cook gently over a low heat till the onion is soft. Add the pumpkin flesh and cook for a minute or two more. Pour over the stock and bring to bubbling. Cover and simmer till the pumpkin flesh is soft. Blitz smooth in a food processor, then return to a clean pan to reheat. Add a little extra stock to correct the consistency if it’s too thick. Season with salt and freshly ground black pepper. Stir in the coconut milk before serving.
Relax and enjoy a wonderful pumpkin soup!
If you enjoy this recipe why not check out some of our other soup recipes here;