Coconut chilli and pumpkin soup

Coconut chilli and pumpkin soup


  1. Heat the oil in a large pan, add the onion, garlic, ginger and chillies, cook gently for 5 minutes until the onion has softened.
  2. Add the prepared pumpkin or butternut squash the stock, coconut milk and bring to simmer. Sprinkle over the Horlicks and stir together, cover  with the lid slightly off-set and simmer for 20-25 minutes until the squash is very tender.
  3. Remove from the heat and cool a few minutes before pureeing the soup in a food processor or blender. Stir in the lime zest and juice and season if needed.
  4. Serve the soup garnished with toasted pumpkin seeds and a sprinkle of paprika pepper.



Use 1 or 2 chillies depending on your taste and the size of the chillies, the smaller they are the hotter they are


2 tbsp light olive oil
1 large onion, chopped
2 cloves garlic, chopped
4 cm piece ginger, peeled and finely chopped
1-2 red chillies, deseeded and chopped
1 Kg prepared pumpkin or butternut squash, peeled, deseeded and cubed
500ml vegetable stock
400ml can light coconut milk
5 tbsp Horlicks
Grated zest and juice 1 lime
2 tbsp toasted pumpkin seeds


Time: 10 mins
Serves: 6
Nutrition: 200 kcal, 13g fat, 4.6g sat fat