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Pumpkin Soup

Published Tuesday, 21 April, 2009 by Emma Mold

Warm and filling during winter.



  • 1 onion
  • 2 cloves garlic
  • Butter
  • Flesh of a small pumpkin (can be substituted with butternut squash or similar)
  • 2 Birds eye chillis (red/green chillis or powder can also be used)
  • Cumin
  • 1 litre chicken stock
  • 1 tin coconut milk
  • Salt+pepper


1. Chop up onion and garlic and fry gently in butter until lightly browned.

2. Add pumpkin and chillis, cook for about 5 minutes.

3. Add cumin and cook for another 5 minutes.

4. Add chicken stock, bring to the boil then leave to simmer for about 15 minutes.

5. Add cocount milk and simmer until pumpkin is soft.

6. Season and blend with a blender/food processor/some such device.

7. Serve.

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