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22 Oct, 2014

Halloween Special- Malaysian Spiced Pumpkin Soup

Here at The Detox Kitchen we don’t believe in trickery… only treats! This Malaysian Spiced Pumpkin Soup is scarily good, packed with flavour and a dairy-free creaminess that would spook anyone.



Food processor
Roasting tin
Large sauce pan
Stick blender or jug blender


1 small pumpkin- peeled, halved, and deseeded
4 tbsp rapeseed oil
4 shallots, thinly sliced
4 tbps curry paste (below)
3 tbsp honey
1 ½ tsp sea salt
Zest and juice of 1 lime
800ml coconut milk
400ml vegetable stock
A handful of fresh mint leaves
Coconut yogurt

Curry paste:
3 fresh red chillies, deseeded
2 tsp chilli flakes
4 shallots, roughly chopped
5 garlic cloves, peeled
3 lemongrass stalks, chopped
3cm piece fresh ginger
1 tbps ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tbps tamari soy sauce


Serves 4

To make the curry paste put all the ingredients in a food processor with a little oil and water. Blitz until the mixture forms a smooth paste.

Then preheat the oven at 190°C. Cut the pumpkin or squash halves into chunky pieces, drizzle with rapeseed oil, season with salt and roast in the oven for 20 minutes or until cooked through.

At the same time heat a large pot with a little rapeseed oil and fry the shallots. Lower the heat until they are caramelized or translucent. Then add 4 tbsp of the curry paste and cook for 5 minutes.

Add the honey, salt, lime zest and juice and cook until everything sizzles. Add the coconut milk, vegetable stock and bring to a boil. Reduce the heat and simmer for 10 minutes. Check for seasoning at this point.

Add the pumpkin/squash and spinach and stir until the spinach has wilted.

Take the soup off the heat and blitz with a handful of fresh mint using either a stick blender of a jug blender.

Once all the soup is blended, check for seasoning and serve hot. Add a dollop of coconut yogurt and a sprinkling of almonds for an extra crunch!