Spicy Squash Soup
A tasty winter warmer to use up some left over pumpkin or just a use any fresh squash
Spicy Squash Soup
By Published: October 25, 2012
- Makes: a large pan full (6 large bowls Servings)
A tasty winter warmer to use up some left over pumpkin or just a use any fresh squash
Ingredients
- 4 tbsp Olive Oil
- 4 Shallots or just 1 large onion
- 3 Cloves Of Garlic
- Thumb Size Piece Of Ginger
- 2 Red Chillis I add seeds but depends on how hot you like it
- 1 kilo Squash
- 510 ml Veg Stock
- 2x400 ml Coconut Milk
- handfull Coriander
- 2 Limes
Instructions
- Fry Shallots, garlic, ginger and chill's.
- When soft add squash, fry slightly and then add stock.
- When cooked and squash is soft, blend.
- When blended add coconut milk, lime juice and coriander.
2 Comments
Thanks Anna, this is really tasty and really quite spicy, definitely a good one for the cold winter months! 🙂 Mmmmm mmmm mmm!!
I was just going to post something very similar. I’ve just eaten my token Sri Lankan pumpkin lantern! Made him into a soup.
I added 2 green chillies and fresh curry leaves and rampe( because everything in Sti Lanka has those in!)
And then grated Parmesan over the top.
Absolutely delicious.