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Hearty Pumpkin Soup

I think pumpkin soup is very much dependant on a great tasting pumpkin. My sister swears by Butternut pumpkin to make the best soup.


  • 1 -2 tbsp olive oil

  • 500 gms pumpkin, chopped into pieces, leave skin on.

  • 1 medium onion roughly chopped skin on

  • 3 cloves of garlic skins on

  • 1 - 2 tbsp olive oil

  • 1 medium onion finely chopped

  • 1/2 tsp chilli flakes ( more or less depending how hot you like it)

  • 1 tsp grated ginger

  • 2 kafir lime leaves

  • 1 can coconut milk

  • chicken or vegetable stock

  • Cream to thin

  • Crispy bacon (optional)

  • Sunflower and pumpkin seeds toasted

 Heat the oven to 200° C.

Rub the pumpkin pieces, onions and garlic with the first measure of olive oil , and roast till nicely caramelised and cooked. Approx 15 - 20 minutes.

In a large saucepan, using the second measure of oil saute the chilli, onion and ginger till soft.

Add the roast pumpkin, onion and garlic with skins removed to the saucepan.

Add the chicken or vegetable stock and kafir lime leaves. Bring to the boil and simmer for 10 - 15 minutes. Stir so it doesn’t catch.

Take the kafir lime  leaves out. Then blend the soup with a stick blender.

Add the can of coconut milk and return the kafir lime leaves to the soup. Bring back to a simmer, if you need to thin down add cream or water.

Serve with a dollop of unsweetened yoghurt and toasted sunflower and pumpkin seeds and crispy bacon pieces if using.



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