Asian-inspired pumpkin soup

Leftover pumpkin needn’t go to waste, and this Asian-inspired pumpkin soup is the perfect way to use it.

Pumpkin season is officially upon us in the UK, and, not just for carving, pumpkins have a number of nutritional benefits. As well as counting as one of your 5-a-day (around 80g), pumpkins are a great source of potassium and beta-carotene, which is a carotenoid that converts to vitamin A. They also contain minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins.⁠

Adding Boosh Asian Spiced Organic Chicken Bone Broth and Asian flavours like lemongrass, ginger and chilli to pumpkin soup, creates a delicious alternative to this Autumn classic.

Recipe serves 2

Ingredients

500g pumpkin flesh, chopped into small cubes
350ml jar of Boosh Asian Spiced Organic Chicken Bone Broth – available from booshfoods.com, Amazon and Ocado
400ml can of coconut milk
1 large onion, peeled and sliced
1 garlic clove, crushed
2cm ginger, sliced finely
1tsp coriander seeds
1 red chilli, sliced finely (optional)
Sunflower oil
1tsp cumin seeds
1 lemongrass stem
Optional garnishes: sliced red chilli, a drizzle of coconut milk, chilli flakes…

Method

  1. Heat your oven to 180C/160C fan. Place your pumpkin pieces onto a baking tray and drizzle with 1tbsp oil and a sprinkle of salt. Roast in the oven for 30 minutes until soft and slightly browned.
  2. While your pumpkin is roasting, prepare your other ingredients. Then heat 1 tbsp oil in a pan on a medium heat. Add the onion, ginger, chilli (leave a few slices to the side if you would like to use them later for garnish) and lemongrass and cook while stirring occasionally for 5 minutes. Put the garlic in the pan and cook for a further few minutes until everything has softened.
  3. Add the coriander and cumin seeds to the pan and cook for a minute while stirring.
  4. Pour the Boosh Bone Broth and the coconut milk (leave a few drops if you would like to use as a drizzle later) into the pan. Turn up the heat and bring to a simmer for five minutes.
  5. While the soup is simmering, remove your pumpkin from the oven and add to the pan.
  6. Take out the lemongrass stalk and blend the soup until smooth. A hand blender will be easiest for this, just be careful not to splash yourself as the soup will be very hot.
  7. Serve in bowls with your choice of garnish: scattered chilli, coconut milk drizzle or a sprinkle of chilli flakes…

Make sure to tag us on social media @booshfoods if you try our Asian-inspired pumpkin soup recipe!