Spicy Pumpkin & Coconut Soup


  • 2 tbsp sunflower oil
  • 6 1/4 cups pumpkin or squash, peeled, de-seeded and cut into chunks
  • 1 bunch of spring onions, chopped
  • Fresh ginger (2 inch), peeled and chopped
  • 2 garlic cloves, chopped
  • 2-3 chillies, de-seeded and chopped
  • 2 lemongrass stalks split length ways
  • 5 cups vegetable oil or chicken stock
  • 1 x 14 oz can of coconut milk
  • 2-3 tbsp Thai fish sauce
  • Freshly squeezed juice of 1-2 limes
  • 1 large bunch of coriander or fresh cilantro, stalks and leaves separated, and finely chopped
  • Sour cream to serve


  • Heat the oil in a pan and over a low heat, sweat the pumpkin and spring onions with a pinch of salt until soft, about 15 minutes.
  • Put the ginger, garlic, chilies, lemongrass and coriander in a pan with the stock and simmer, covered, for 20-25 minutes. Let the stock cool slightly, liquidize the pumpkin mixture, pressing hard. Discard the debris in strainer, the process or liquidize again until smooth.
  • Return the soup to a pan, add the coconut milk, fish sauce and lime juice, then reheat, stirring all the time. Stir in most coriander. Heat for a few minutes, but do not allow to boil. Serve piping hot, topped with sour cream and garnished with coriander.