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 Chilli & Lemongrass 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
500g pumpkin flesh, chopped into small cubes
350ml jar of Chilli & Lemongrass 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)
1tsp cumin seeds
1 lemongrass stem
Optional garnishes: sliced red chilli, a drizzle of coconut milk, chilli flakes…
- 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.
- 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.
- Add the coriander and cumin seeds to the pan and cook for a minute while stirring.
- 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.
- While the soup is simmering, remove your pumpkin from the oven and add to the pan.
- 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.
- 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!