The Other Pumpkin Soup Recipe | |
|  | | Add chillies and stand back
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|  | Our original recipe for pumpkin soup - from the lovely Lorraine Merrick has proved very popular - but this time, the pumpkin bites back! This version uses chillies, lemon grass and coconut cream for a flavour of Thailand. |
| | | SEE ALSO | | Food index The original pumpkin soup recipe Tomato soup recipe Parkin recipe Recommend a restaurant. | | | GOT SOMETHING TO SAY? | | | | | PRINT THIS PAGE | | | | | FACTS | | Although some of the ingredients are a little exotic, they can all be found in the major supermarkets. If you want to make the soup with ingredients you already have in the cupboard, try substituting the zest of a lemon for lemon grass, ordinary milk for coconut milk or chilli powder for fresh chillies.
Got a recipe? Email us your recipe, together with a picture of you (if you have one) and we'll put it on our website. | |
| | Ingredients | | Half a medium pumpkin - deseeded | 2 red chillies | 4 shallots or
1 medium onion | 1 stalk lemon grass | | 1 400ml tin coconut milk | 2 cloves garlic | | 2 vegetable stock cubes | 1 tbsp sunflower oil | | 1/2 pint boiling water |
and a handful of fresh basil |
Method
- Scoop the flesh out of the pumpkin, discarding the seeds - you know what to do with the outside!
- Chop the chillies, shallots and garlic fairly coarsely.
- Chop the lemon grass finely.
- Heat the oil in a pan, add chillies, shallots, garlic and lemon grass.
- Stir until the shallots are soft.
- Dissolve the stock cubes in boiling water and pour into the pan.
- Bring to the boil and add the pumpkin.
- Cover the pan and simmer for 10 minutes.
- Add the coconut milk and simmer until the pumpkin is tender - probably about 5 minutes.
Just before you serve the soup, cut up the basil roughly and sprinkle over each bowl.
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