- 2 tbsp sunflower oil
- A good teaspoon of butter
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
- A fat finger of fresh root ginger, grated
- 1 red chilli, seeded and finely chopped
- 500 g pumpkin flesh, seeds removed and chopped
- 1ltr vegetable stock
- Achill Island Sea Salt and freshly ground black pepper
- A good splash of coconut milk to finish (optional)
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Heat the oil and butter in a pan.
Add the onion, garlic, ginger and chili and cook gently over low heat till the onion is soft.
Add the pumpkin flesh and cook for a minute or two more.
Pour over the stock and bring to bubbling.
Cover and simmer till the pumpkin flesh is soft.
Blitz smooth in a food processor, then return to a clean pan to reheat.
Add a little extra stock to correct the consistency if it’s too thick.
Season with salt and freshly ground black pepper.
Stir in the coconut milk before serving.
Relax and enjoy a wonderful pumpkin soup!
If you enjoy this recipe why not check out some of our other soup recipes here.
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