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Stare-into-the-fridge soup

The best recipes happen when you are just too lazy to go out to the shops and you have to make do with what is in the house already. Case in point is this creamy, spicy pumpkin avocado soup. Just 5 main ingredients, bought for different purposes, came together yesterday in something so pleasing and much-needed on a grey and chilly afternoon it is now on my ‘regular’ list.


– 400 grams of ready-diced fresh pumpkin, bought as a side dish for a meal the day after;
– 2 avocados, meant to go in a salad, chopped;
– a packet of coriander (or cilantro if you are American), bought for a quinoa dish, chopped;
– a cup of coconut milk, from a forgotten can in the pantry;
– a 400 ml jar of poultry stock, normally used to make carrot soup.


– olive oil;
– ground chilli, I like my soup extra spicy but add to your own taste;
– pumpkin seeds but almond flakes or pine nuts work equally well, whatever you have in the house;
– salt and pepper;
– 300 ml water.

– immersion blender


1 Heat some olive oil in a large pan and add the diced pumpkin. Stir until pumpkin has softened a bit and add stock and water. Let it simmer for about 10 minutes on a low heat.
2 Take pan off heat, add coriander, coconut milk and avocado and use immersion blender until the mixture is smooth and creamy.
3 Season to taste with salt, pepper and ground chilli.
4 Serve with the pumpkin seeds.









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