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Spicy Pumpkin Soup


  • 4 tbsp Whirl Butter Substitute
  • 4 small leeks trimmed and roughly chopped
  • 3 large potatoes diced
  • 3 garlic cloves, crushed
  • 2 good-sized butternut squash, peeled, deseeded and cut into 4cm chunks
  • 2 x 400ml cans coconut milk


  1. In a large pan, heat the Whirl with ½ tsp salt and some pepper
  2. Add the leeks and potatoes, cook for 5 mins over a medium heat, stirring constantly, then add the garlic and squash 
  3. Continue to cook for 10 mins to give everything a bit of colour
  4. Add the coconut milk and 1 litre water, or enough to cover the mixture
  5. Turn the heat up and bring to the boil, then reduce the heat to a simmer
  6. Cook for 20 mins until the squash is mushy
  7. Allow to cool and blitz with a food processor - the soup should be smooth but thick
  8. Garnish with pumpkin seeds

Yield: 10 servings

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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