Food Waste Stories

Thai Coconut Pumpkin Soup

Monday 28th October 2013

With Halloween just around the corner, Byam Trotter's recipe to use up pumkin flesh after carving is just the ticket. 


1 tbsp  vegetable oil

25g butter

1 clove of garlic

4 shallots

2 red chillis

1 tbsp chopped lemongrass

500ml chicken or veg stock

350ml coconut milk

475g pumpkin flesh

fresh basil leaves


Melt the butter over low heat and add the oil.

In the same pan (still on a low heat so as not to burn) cook the garlic, shallots, chillies and lemongrass until softened and fragrant.

Stir in the stock, coconut milk and pumpkin, turn up the heat and boil until the pumpkin has softened.

Use a hand blender to achieve your desired consistency.

Serve garnished with the basil 


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