Courgette & mushroom bread
A great accompaniment to soups and salads or just served warm with a bit of butter
Spiced pumpkin soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
- 4 tbsp olive oil
- 4 small leekstrimmed, washed and roughly chopped
- 3 large potatoesdiced
- 3 garlic clovescrushed
- 2 good-sized butternut squashpeeled, deseeded and cut into 4cm chunks
- 2 x cans coconut milk
- 3 lemongrass
- chillishrimps (see recipe, below) or snipped chives, to serve
Nutrition: per serving
- kcal282
- fat18g
- saturates12g
- carbs27g
- sugars11g
- fibre4g
- protein5g
- salt0.25glow
Method
step 1
In a large pan, heat the oil with ½ tsp salt and some pepper. Add the leeks and potatoes, cook for 5 mins over a medium heat, stirring constantly, then add the garlic and squash. Continue to cook for 10 mins to give everything a bit of colour.
step 2
Add the coconut milk and 1 litre water, or enough to cover the mixture. Place the lemongrass on a board and crush with the flat end of a cleaver or knife, then add to the soup, turn the heat up and bring to the boil, then reduce the heat to a simmer. Cook for 20 mins until the squash is mushy. Remove the lemongrass.
step 3
Blend until smooth (the soup should be nice and thick, but add a splash of water if it has become too thick). Return to the saucepan and put back onto the heat. Taste and season again, then serve with a bowl of snipped chives and one of Chilli shrimps (see below), allowing guests to help themselves.
