Pumpkin, capsicum and coconut soup

I love pumpkin soup but sometimes I want something with a little bit of extra zing and this has it. The roasted red capsicum and chilli, and Asian-inspired lime and coconut make this soup extra special.

Season:  Autumn

Type:  Soups

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  pumpkin, chilli, capsicum, onion, kaffir lime leaves, coriander, garlic

Recipe source: Adapted from Yuille Park Consolidated College


  • metric measuring spoons and jug
  • chopping boards & non-slip mats
  • 1 medium knife
  • large saucepan
  • peeler
  • baking tray
  • stick blender
  • serving bowls


  • ½ large pumpkin
  • 2 cloves of garlic
  • 2 long red chillies
  • 2 capsicums
  • extra-virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 1 onion
  • 2 cm knob ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground cardamom
  • 2 kaffir lime leaves
  • 1 sprig curry leaves
  • 400 ml coconut milk
  • 1 L hot water
  • plain yoghurt
  • few sprigs of coriander, to garnish

What to do

  • Set out your equipment and ingredients.
  • Preheat oven to 200oC.
  • Peel and de-seed the pumpkin and chop into cubes, about 5 cm think ready to roast.
  • Put the pumpkin cubes, whole cloves of garlic, whole chilli and whole capsicums onto a large baking tray.  Pour about 4 tablespoons of oil over the top, along with a dash of salt and pepper, and toss to coat the vegetables.  Roast for 30 minutes, or until the pumpkin is soft and caramelised and the capsicum and chilli are charred.
  • Put the capsicum and chilli in a large bowl and cover with plastic wrap for 5 – 10 minutes – this will help the skins slip off.
  • Peel and slice the onion and grate the ginger. When the capsicum and chilli are cooled, peel off the charred skins and de-seed.
  • Add 2 tablespoons of oil to the large saucepan and heat over a medium to high heat. Add the onions and sauté for 2 – 3 minute, until they are just beginning to brown.  Add the ginger and stir for 1 minute, then add the dry spices and stir for another minute or two, to bring out their full flavour, but not to burn!
  • Add the roast pumpkin, garlic, capsicum and chilli, and long with the kaffir lime leaves, curry leaves and coconut milk and 2 litres of hot water. Bring to the boil, lower the heat to medium and simmer for 15 minutes.
  • Remove the lime and curry leaves, and to make sure you don’t end up with a too-thin soup, reserve about two cups of the liquid that you can add later, if necessary.  They purée the soup with a stick blender.
  • Pour into bowls and plop in some yoghurt and fresh coriander.  Serve with flatbread.

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