Comforting Pumpkin Soup

A Real Winter Warmer! 

This is a deliciously simple soup that comes together quickly. Loaded with flavour and warm notes of ginger and chilli, and a hint of coriander.


2 Tbsp olive oil

1 red onion

1 Tbsp ginger

1 red chilli

3 cloves garlic

900g pumpkin

3 cups chicken stock

400ml coconut cream

2 Tbsp fish sauce

Fresh coriander and pumpkin seeds to garnish.


Heat 2 tablespoons of olive oil in a large pan and gently cook finely chopped red onion. Add zested ginger, chilli (seeds removed and finely chopped) and crushed garlic, cook for 5 minutes.

Then add the pumpkin and simmer for a further minute. Add the chicken stock and bring to boil, then simmer for 15 minutes until the pumpkin is tender. Add coconut cream and fish sauce and cook for a further 5 minutes. Remove the soup from the heat and purée in until smooth.

Pour the hot soup into bowls and top with fresh coriander leaves and pumpkin seeds.

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