Spiced Pumpkin Soup
This velvety butternut squash and coconut soup is a comforting blend of sweet and savory flavors. The leeks and potatoes add a hearty base, while the coconut milk brings a rich creaminess to the dish. Infused with lemongrass for a refreshing twist, this soup is perfect for a cozy night in or to impress guests with its vibrant colors and flavors. Serve topped with a sprinkle of snipped chives or zesty chilli shrimps for an extra kick of flavor.
— Constant Cookbook
Ingredients
- 4 tbsp olive oil
- 4 small leeks , trimmed, washed and roughly chopped
- 3 large potatoes , diced
- 3 garlic cloves , crushed
- 2 good-sized butternut squash , peeled, deseeded and cut into 4cm chunks
- 2 x 400ml cans coconut milk
- 3 lemongrass
- chilli shrimps (see recipe, below) or snipped chives, to serve
Instructions
- In a large pan, heat the oil with ½ tsp salt and some pepper. Add the leeks and potatoes, cook for 5 mins over a medium heat, stirring constantly, then add the garlic and squash. Continue to cook for 10 mins to give everything a bit of colour.
- Add the coconut milk and 1 litre water, or enough to cover the mixture. Place the lemongrass on a board and crush with the flat end of a cleaver or knife, then add to the soup, turn the heat up and bring to the boil, then reduce the heat to a simmer. Cook for 20 mins until the squash is mushy. Remove the lemongrass.
- Blend until smooth (the soup should be nice and thick, but add a splash of water if it has become too thick). Return to the saucepan and put back onto the heat. Taste and season again, then serve with a bowl of snipped chives and one of Chilli shrimps (see below), allowing guests to help themselves.
Cook Time
55M
Prep Time
PT45M
Yield
Serves 10
Nutrition
- Calories: 282 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.25 milligram of sodium
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