Spicy Pumpkin Soup Votes: 1 Rating: 5 You: Rate this recipe! Categories Dinners, Lunch Mins Prep Time Mins Cook Time ModerateSkill Level Save this recipe Ingredients 1 Medium onion Peeled & Chopped 2 Garlic Cloves Peeled & Finely Chopped 1 Thumb sized piece of fresh ginger Peeled & Chopped 1.5 kg Pumpkin flesh Seeds & Rind Removed 500 g carrots Peeled & Chopped 1 Litre Vegetable stock Stock pots or cubes are ok 2 Tins Coconut milk 0.5 tsp Chilli Flakes 1 Fresh green chilli Finely Chopped Salt & Freshly Ground Black Pepper 1 Fresh green chilli Optional Extra Pumpkin Seeds Optional Extra Fresh coriander leaves Optional Extra Share this recipe Cooking Instructions Add a glug of rapeseed oil or olive oil to a large pot over low heat and add the onions. Sweat gently until they go translucent, then add the chopped garlic, ginger and chilli flakes. Cook gently for another minute or so and add the pumpkin flesh and carrot. Add the stock and coconut milk, turn up the heat to medium, cover the pot and bring up to a simmer. Simmer for about 45 minutes or until the veg is tender. Do not let the soup boil rapidly. Let cool a little and then blitz until smooth with hand blender. If you don’t have a blender or want a more rustic texture, drain the liquid from the soup into another pan, mash the vegetables and then put it all back together again. Serve in bowls, topped with a sprinkle of fresh chilli, some toasted pumpkin seeds and fresh coriander leaves.