It drives me mad seeing all those leftover pumpkins go to waste! Don’t let your hard work carving go to waste—turn that fresh pumpkin into a delicious, creamy soup instead.
Ingredients:
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Pumpkin, cut into chunks (about 800g)
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1 tin of coconut milk
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1 liter of vegetable stock
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5 shallots, chopped very finely
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5–6 kaffir lime leaves
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Small knob of fresh ginger, chopped
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2 cloves of garlic
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4 tablespoons of rapeseed oil
Method:
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Prep & Roast: Chop up your spices and add the pumpkin. Drizzle over ½ of the rapeseed oil and mix everything together using your hands. Place in an ovenproof dish, cover with foil, and roast in a warm oven at 180°C for about 25–30 minutes until soft. Remove from the oven.
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Sauté: In the meantime, sweat off the chopped shallots in the remaining oil in a pan. Add the vegetable stock and cook through for about 5 minutes.
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Blend & Warm: Place all ingredients (including the tin of coconut milk and the roasted pumpkin) into a blender and blend until completely smooth. Pour back into the pan to warm through. Crucial tip: Do not boil the soup after adding the coconut milk, or it will split!
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Serve: Serve hot with thick slices of crusty granny bread and a touch of butter.
Chef’s Notes & Variations:
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Add Some Heat: If you like a warmer, spicier soup, toss a couple of fresh chilis into the blender or increase the ginger and spices to suit your taste.
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Stovetop Method: Don't want to use the oven? Place all ingredients except the coconut milk into a pan on the hob and simmer for 40 minutes until tender. Stir in the coconut milk at the end, then blend until smooth.
Storage & Freezing: Allow any leftover soup to cool completely before transferring it to an airtight container. Keep it in the fridge for up to 3 days, or freeze for up to 3 months for an easy midweek meal. Reheat gently on the stovetop.