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Pumpkin Soup

Updated: Dec 2, 2023

This is a new tradition here, and going forward will be the Halloween starter - and the 30th of November's. I feel it's a little Irish and a little Asian, don't ask me why or how I came up with it. I love it, and my friends seem to like it a lot too.


  • 1 medium pumpkin

  • 1 butternut squash (I feel it's a necessary addition, as it's more flavoursome than the pumpkin)

  • 1 brown onion (don't use the red ones, as pumpkin is sweet enough), diced

  • 1 Lit. vegetable broth (or chicken broth)

  • 2 reduced fat coconut milk tins

  • 2 bay leaves

  • 1 Tbsp turmeric

  • 1 Tbsp smoked paprika

  • 1 tsp cayenne pepper

  • A slug of vegetable oil

  • A slug of olive oil

  • Fine salt


  • Cut in half the pumpkin and the butternut squash, remove the seeds and the filaments, wash the seeds and discard the filaments

  • Roast the seeds in a non stick pan with very little vegetable oil on medium heat - take care to stir them well and keep a close eye, as they burn easily. Set aside

  • Cut the pumpkin and butternut squash flesh in big pieces, toss them with a little olive oil and some salt

  • Bake the pumpkin and butternut squash flesh at 200 degrees C for 30 mins, turning them upside down after 20 mins - set aside

  • TIP: you can do this even a couple of days in advance

  • Make the vegetable broth, or defrost it if you have it already made

  • Stir fry the onion in very little vegetable oil

  • Add the roasted pumpkin and butternut squash flesh, the coconut milk, and the broth

  • Add the spices, the bayleaves, and some salt

  • Simmer for 50 mins

  • Remove the bayleaves, then bliz this all up

  • Serve sprinkled with the roasted seeds

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