Fragrant Pumpkin Soup

A warming, aromatic pumpkin soup with gentle spice, fresh herbs, and a hint of citrus—finished with creamy coconut for a smooth, comforting bowl.

Ingredients

• 1 shallot, finely chopped
• 3 large garlic cloves, minced
• ½ red chili, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• A pinch of salt
• 2 tablespoons extra virgin olive oil
• 3 leeks, sliced into rings
• 1 kg pumpkin, peeled and cut into cubes
• 2 sweet red pointed peppers, roughly chopped
• 750 ml water
• 2 stock cubes
• ½ tablespoon mild paprika powder
• ½ tablespoon curry powder
• 6 sprigs fresh parsley
• 2 sprigs fresh celery leaves
• Zest of ½ lime
• 5 fresh lime leaves (frozen is fine)
• 1 stalk lemongrass, split lengthwise
• Coconut cream, for serving
• Freshly chopped coriander or parsley, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the shallot, garlic, red chili, ginger, and a pinch of salt. Sauté gently until soft and fragrant.
2. Add the leeks, pumpkin, and red pointed peppers. Pour in the water and stir to combine.
3. Add the stock cubes, paprika powder, curry powder, parsley, celery leaves, lime zest, lime leaves, and lemongrass.
4. Bring to a gentle boil, then reduce the heat and let the soup simmer for about 30 minutes, until all vegetables are tender.
5. Remove the lime leaves and lemongrass from the soup.
6. Blend the soup until smooth and velvety using a hand blender. Adjust seasoning if needed.

Serving

Serve the soup in a Brisa bowl. Finish with a swirl of coconut cream and a sprinkle of freshly chopped coriander or parsley for a fresh, vibrant touch.