My spicy Thai pumpkin soup

Yield 4 portions



  1. In a large cook pot, add the olive oil, the diced shallot, celery and pumpkin and cook on high heat for a few minutes while stirring to avoid vegetables getting burned.
  2. Add the stock, add the ginger and lemongrass in a small sieve or pouch making it easy to remove. Bring to boil for a few minutes and reduce heat to simmering. Let simmer for 30 minutes. Remove the fresh lemon grass and fresh ginger pouch.
  3. Once the pumpkin is totally soft i.e.  you can cut it with a spoon, use a blender to mix and make a smooth homogenous liquid. If too thick add some water.
  4. Taste and season with salt and pepper. Serve immediately with a splash of coconut milk, chilli and coriander.


on by Sandra Slawinski

Recipe by Leeks and High Heels at