This is yet another great recipe for the humble pumpkin. This recipe has a little spice to liven up the cold nights

Serves 4

1 Tbsp vegetable oil

1 Tbsp butter

1 clove garlic, chopped

4 shallots, or 1 small onion, chopped

2 small fresh red chili peppers, chopped

1 tablespoon chopped lemon grass

1.5 litres cups chicken or veg stock

4 cups peeled and diced pumpkin

1 ½  cups unsweetened coconut milk

1 handful fresh basil leaves, roughly torn

1 handful fresh coriander (stalks and all) roughly chopped

Fish sauce – a couple of splashes

Pinch of salt and crack of pepper


In a medium saucepan, heat oil and butter over low heat. Cook shallots, chilli, and lemongrass in oil until fragrant (be careful not to burn the garlic), add the pumpkin and garlic and cook for a further 5 minutes. Stir in chicken stock and coconut milk; bring to a boil. Cook until pumpkin is tender.

Add the basil and coriander and blend the soup in batches to either a smooth or slightly chunky consistency, whichever you prefer.