pumpkin soup 1

A delicious warming soup for cold winter nights, spicy hot with South East Asian flavours –  coconut milk, chilli and Curry paste. We like to use ether butternut or pumpkin. Make double portions as it freezers well.

400ml coconut milk

1-2T curry paste (or curry powder)

1 medium onion, sliced

1 – 2 small red chillies, sliced

4 cloves of garlic, chopped

±1,5kg pumpkin, cut into chunks

1,5L chicken or vegetable stock

Salt, pepper, sugar and nutmeg

Croutons to serve

Chives, chopped


  1. In a large saucepan, heat the cream from the coconut milk. Gently fry the curry paste till fragrant.
  2. Add the onions till soft. Add the chilli and garlic and fry for 2 minutes.
  3. Add the pumpkin, remaining coconut milk and stock, cover, then simmer gently untill pumpkin is soft – ± 20 minutes.
  4. Purée the mixture, and return to the heat, season with salt, pepper, sugar and nutmeg.
  5. Serve with some fresh croutons which have been fried in a little olive oil and butter.

Serves 6 to 8