top of page

Grandmother's Spicy Pumpkin Soup

Reminiscent of my grandmother's cooking - this is a simple but delicious family favourite, combining chillies and ginger.

Serves 4 - 6


  • 1 kg pumpkin, peeled, deseeded and sliced,
    (You can also use butternut squash)

  • 50g shallots, peeled and thinly sliced

  • 20g ginger, peeled and chopped

  • 2 cloves of garlic, crushed and chopped

  • 1-2 birds eye chillies, thinly sliced

  • 2 tbsp vegetable oil

  • 150ml thick coconut milk

  • 500ml hot water

  • Salt and black pepper to taste

Pumpkin Soup.jpg


  1. Soften the pumpkin in a steamer, or place in a metal sieve over a pan of boiling water.

  2. If you prefer to roast, season the pumplin with salt and pepper, drizzle with vegetable oil. Place the pumpking slices on a tray and oven roast for 45min at 180°C or gas mark 4, until soft.

  3. Heat the vegetable oil in a frying pan and add the garlic, then shallots, chillies and ginger. Cook until fragrant, and remove from heat.

  4. Blend the pumpkin with all other ingredients except for the coconut milk. Blend until the consistency is creamy.

  5. Reheat the pumpkin mixture in a pan then add the coconut milk

  6. Season with salt and pepper

  7. Serve in soup bowls, and drizzle with a tablespoon of coconut milk

bottom of page