Pumpkin and Ginger Soup

Chef Harish Rao


  • 1 large shallot about 50g, peeled, cut in half
  • 1 long red chilli about 10g, cut in half
  • 8 cm-piece fresh ginger about 30g, peeled, coarsely chopped
  • 3 cloves garlic peeled
  • 2 limes zested and juiced separated
  • 1/2 fresh coriander about 8g, leaves and stems separated
  • 1 tablespoon oil
  • 3 medium carrots peeled, sliced
  • 900 g Kent pumpkin peeled, seeded, cut into 3cm pieces
  • 5 cups chicken stock or water
  • 400 ml can coconut milk


  • Blend the shallot, chilli, ginger, garlic, lime zest and coriander stems in a food processor to form a paste-like mixture.
  • Heat a medium heavy pot over medium-high heat. Add the oil and paste and cook for 2 mins or until mixture is fragrant. Add the carrots, pumpkin, stock and all but 2 tablespoons of the coconut milk. Cover and bring to a simmer. Cook for 20 mins or until vegetables are tender.
  • Using a blender, and working in batches, puree the soup with 2 tablespoons of lime juice until smooth and creamy. Season with salt. Ladle soup into bowls and garnish with remaining coconut milk and coriander leaves.
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply