Spicy pumpkin soup
Prep time
Cook time
Total time
A spicy vegetable soup to warm you up on a cold winter's day
Recipe type: Appetiser
Cuisine: Australian
Serves: 10
  • 3 sticks of celery sliced
  • 5 kaffir lime leaves
  • 40g lemon grass stalks
  • 100g red bull pepper or capsicum (optional) chopped
  • 2 tablespoons of oil
  • 2 cloves of garlic chopped
  • 25g ginger chopped
  • 4 red hot chillies chopped (optional)
  • 4 carrots chopped into slices
  • 50g peanut butter or peanuts chopped
  • 600g pumpkin cut up into chunks
  • ½ swede chopped
  • 300g potatoes or sweet potatoes chopped
  • 2 dessertspoons curry powder
  • 2 tsp massel vegetable stock powder or cubes
  • 1 sprig of curry leaves
  • salt/pepper
  • ¼ cream
  • 1 tablespoon of saharan spice mix (from Wildings in St Leonards)
  1. In a large saucepan place all the ingredients except the cream and spice mix
  2. Saute gently for at least 10 minutes before adding enough water to cover the vegetables and a bit more (I like thin soup rather thick)
  3. Cook on moderate heat until the vegetables are soft
  4. Remove the kaffir lime leaves, lemon grass and curry leaves
  5. Cool for a while and then puree with a stick blender, in a food processor or in a blender
  6. Place back on the stove and add the cream, spice mix and season to taste
  7. Cool and store in the refrigerator or freezer
Recipe by lemmiesoulfood at http://lemmiesoulfood.com/spicy-pumpkin-soup-romanesco-broccoli/