SPICED PUMPKIN SOUP
A smooth soup made with butternut squash which will satisfy vegetarians, or spice it up with a scattering of chilli shrimps
Provided by John Torode
Categories Lunch, Soup
Time 1h40m
Number Of Ingredients 8
Steps:
- In a large pan, heat the oil with ½ tsp salt and some pepper. Add the leeks and potatoes, cook for 5 mins over a medium heat, stirring constantly, then add the garlic and squash. Continue to cook for 10 mins to give everything a bit of colour.
- Add the coconut milk and 1 litre water, or enough to cover the mixture. Place the lemongrass on a board and crush with the flat end of a cleaver or knife, then add to the soup, turn the heat up and bring to the boil, then reduce the heat to a simmer. Cook for 20 mins until the squash is mushy. Remove the lemongrass.
- Blend until smooth (the soup should be nice and thick, but add a splash of water if it has become too thick). Return to the saucepan and put back onto the heat. Taste and season again, then serve with a bowl of snipped chives and one of Chilli shrimps (see below), allowing guests to help themselves.
Nutrition Facts : Calories 282 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.25 milligram of sodium
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