If you’re going to be spending your weekend carving out pumpkins, we have the ideal recipe to use up all those leftovers from the inside. This spicy pumpkin soup recipe takes the usual, ordinary pumpkin soup and soupercharges it (sorry). With a little ginger and chilli, something that can be quite bland is turned into the idea autumn warmer!
This soup works well as a starter to a steak dinner or on its own.
- The insides of 1 large pumpkin
- 2 leeks chopped
- 3 potatoes chopped
- 4 tbsp. Olive oil
- 3 garlic cloves – crushed
- 2x 400g cans coconut milk
- 3 pieces of lemongrass
- 1 tsp chilli powder
- Thumbnail fresh ginger – grated
Heat the oil in a good-sized pan and add the potatoes and leeks once hot. Season with salt and pepper and cook for 5 minutes over a medium heat while stirring constantly. Add the garlic, ginger, chilli powder and pumpkin and cook for 10 minutes.
Add the coconut milk and enough water to just cover everything. Crush the lemongrass and add. Simmer for 20 minutes. Remove the lemongrass.
Add the mixture to a blender or use a soup blender and mix until smooth. Add a little water if the mixture is too thick, otherwise season to taste, simmer for another minute or two and serve.
If you like your soup spicy, you can increase the levels of chilli and ginger as you see fit.
If this weekend is going to be cold, this spicy pumpkin soup is just the ticket to warm you up. As you can see, it’s simple to prepare, uses up the parts of the pumpkin your kids aren’t interested in and provides an extra meal to keep everyone happy. What more could you need?
This soup works well as a steak starter too!