Spiced Pumpkin Soup

A smooth soup made with butternut squash which will satisfy vegetarians, or spice it up with a scattering of chilli shrimps

• Cooking Time Prep 45 mins
  Cook 55 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  282

• Protein

  5g

• Carbs

  27g

• Fat

  18g

• Saturates

  12g

• Fibre

  4g

• Sugar

  11g

• Salt

  0.25g

Ingredients

• 4 tbsp olive oil
• 4 small leeks, trimmed, washed and roughly chopped
• 3 large potatoes, diced
• 3 garlic cloves, crushed
• 2 good-sized butternut squash, peeled, deseeded and cut into 4cm chunks
• 2 x 400ml cans coconut milk
• 3 lemongrass
• chilli shrimps (see recipe, below) or snipped chives, to serve

Directions

1. 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.
2. 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.
3. 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.

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