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Spicy pumpkin soup

April 24, 2020

While the ingredients list may look daunting at first glance, don’t shy away. 

This pumpkin soup is easy to make and is sure to be a favourite during the chilly winter months. Have fun with this classic pumpkin soup with a twist!




3 tbsp olive oil
1 tbsp ginger, grated
1 red chilli, finely chopped (remove seeds first)
1 red onion, finely chopped
2 cloves garlic, crushed
4 cups pumpkin
3 cups chicken stock
2 tbsp fish sauce
400ml coconut cream

To garnish: 
12 prawn cutlets, lightly fried until pink
1 tbsp fresh coriander
¼ cup red shallots (purchase pre-fried or fry finely chopped shallots in oil until crisp)


1. In a large saucepan, heat 2 tbsp of the oil before adding the chilli, onion, garlic, and ginger. Cook for 5 minutes.

2. Add the pumpkin, combine, and cook for another minute.

3. Add the chicken stock and simmer until the pumpkin is just tender. This will take about 15 minutes.

4. Add the fish sauce and coconut cream. Simmer for another 5 minutes.

5. Let the mixture cool slightly before pureeing until smooth.

6. Serve hot, topped with the prawns, crispy shallots, and coriander.

This is a delicious dinner to help you through winter that tastes even better paired with toast or garlic bread fresh from the oven. For a more filling meal, roast some chunky kumara (sweet potato) chips to enjoy with your soup.

Photo by Jade Aucamp on Unsplash

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