Spiced pumpkin soup

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

This is fast to make once you’ve cleaned the pumpkin. Pumpkin’s mild, sweet taste combines well with coconut milk and both are enhanced by spices. In this soup, the citrus flavours of lemongrass and ground coriander set off the bite of ginger and chillies, with a background note of earthy turmeric.


  • 2 tablespoons sunflower oil
  • ½ teaspoon ground coriander
  • ½ te


Heat the oil in a large heavy pan and fry the coriander, fennel and turmeric until their aromas are released. Stir in the onion, ginger and garlic and fry for 3–4 minutes more, then add the pumpkin, chillies and lemongrass. Stir well, season with a little salt and pour over the stock. Cover the pan and simmer until the pumpkin softens, then stir in the coconut milk. Do not cover the pan