Spicy Pumpkin + Coconut Soup

There's something truly comforting about a warm, velvety bowl of pumpkin soup, especially when it's infused with the vibrant flavours of fresh chilli, fragrant ginger, and creamy coconut milk. This pumpkin soup recipe is a delightful blend of sweet, spicy, and savoury notes, perfect for a cosy dinner at home or as a stunning starter for a dinner party. With a touch of fresh coriander and the subtle sweetness of palm sugar, this dish is sure to become a favourite in your recipe collection!

What you’ll need

1 small fresh red chilli, seeded & chopped

1 tsp ground coriander

1 Tbsp fresh ginger, chopped

2 cups (500ml) vegetable stock

2 tbsp oil

1 onion, finely chopped

800g pumpkin, flesh and cubed

375ml coconut milk

3 tbsp fresh coriander, chopped

2 tbsp shaved palm sugar OR soft brown sugar

extra coriander leaves to garnish

The Steps

1. Place chilli, lemon grass, ground coriander, ginger and 2 Tbsp vegetable stock in food processor. Blend until smooth.

2. Heat oil in a large saucepan. Add onion and cook over medium heat for 5 mins.

3. Add the spice paste from step 1 and cook. Stir for 1 min.

4. Add the pumpkin and remaining vegetable stock.

5. Bring to boil, then reduce the heat and simmer. Cover for 15-20 minutes or until pumpkin is tender. Cool slightly then into the food processor to blend until smooth.

6. Return to a clean pan, stir in coconut milk, coriander and palm sugar. Simmer until hot.