Creamy Pumpkin Soup With Lemongrass And Chilli

A healthy and warming vegetarian soup with chilli to give it a little extra kick in flavour. Plus it’s great for beating colds and fat burning.

Serves 4
Prep time: 15 mins
Cooking time: 25 mins


• 1 onion, finely chopped
• 2 to 3 fat red chillies diced. (I like it hot, so I keep the seeds of the chillies in.)
• 2 lemongrass stalks, very finely chopped
• 500ml bouillon powder
• 5 carrots, chopped
• 2 sticks celery chopped
•1000gs pumpkin (or butternut squash) chopped
• 200ml full fat coconut milk


In a large non-stick pan gently cook the onion, chillies and lemongrass in 3 to 4 tablespoons of the broth for 5 minutes to soften.

Add the pumpkin and carrot and cook for a further 8 minutes before adding the remaining vegetable broth and coconut milk.

Bring to the boil, cover and let simmer for 20 minutes or until very tender. Blend until smooth and garnish with chillies to serve.

Creamy Pumpkin Soup With Lemongrass And Chilli

*/ ?>