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Pumpkin Soup with Kafta Bread

Pumpkin Soup with Sausage Bread
Pumpkin Soup with Sausage Bread

Pumpkin soups are easy, blank canvas for many spices and can be eaten warm or cold. Specially if they are vegan.

This recipe yields 6 portions.


1kg pumpkin (chopped)

2 shallots (peeled & chopped)

75 grams of ginger (peeled and grated)

a few sprigs of fresh herbs, such as chives, parsley, micro greens or mint

extra virgin olive oil

1 liter vegetable stock

125 ml coconut milk (plus extra to serve)

½ tablespoon chilli powder

1 lemon


  1. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.

  2. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.

  3. Blitz with a hand blender then serve with the fresh herbs, lime juice and a splash of coconut milk.


  1. I paired the soup with kofta bread and it makes it a full meal.

  2. instead of coconut milk, cream can be used.




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