Dips / Starters

Pumpkin Soup

ALL RECIPES Servings: 4


Peel and chop the pumpkin and the onions.

Peel and grate the ginger.

Sauté the pumpkin, onions and ginger with the olive oil in a wok or a shallow saucepan for a couple of minutes.

Add the coconut milk and the chili powder. Simmer for 40 minutes.

Blitz in a food processor or blender.

Season with the fresh herbs, lime juice and 1 tablespoon per serving of Greek strained yogurt.


1 kg pumpkin
2 small onions
75 g ginger root
3 tablespoons extra virgin olive oil
4 tablespoons Greek strained yogurt
125 ml coconut milk
½ tablespoon chili powder
Sprigs of fresh herbs (mint, chives etc.)
1 lime