Ingredients
- 400g leftover pumpkin, diced into small pieces
- 1 tin of reduced-fat coconut milk
- 1 vegetable stock cube
- 300ml water
- ½ tsp chilli flakes, optional
- ½ tbsp olive oil (or other neutral oil) or 25g unsalted butter
- Salt, to season
- Pepper, to season
- Fresh herbs or a swirl of cream, optional to garnish
Method
Step 1
Heat the olive oil or butter in a saucepan over a medium heat. Add the diced pumpkin and cook for 5-7 minutes, or until slightly softened.Step 2
Season with salt and pepper.Step 3
Dissolve the stock cube in 300ml of boiling water. Add the stock to the pan, along with the chilli flakes, if using.Step 4
Pour in the coconut milk, reserving a small amount for drizzling.Step 5
Bring the mixture to a simmer and cook until the pumpkin is very soft.Step 6
Blend the soup using a hand blender or food processor until smooth.Step 7
Pour into a serving bowl, drizzle over the reserved coconut milk, and garnish with fresh herbs or a swirl of cream, if desired.