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Oriental Pumpkin Soup


10 mins






  • 1 bottle pumpkin
  • 40 ml olive oil
  • 3 grams of salt
  • 400 ml dry white wine
  • 600 ml coconut cream
  • 1 ltr coconut milk
  • 1 ltr vegetable stock
  • 15 grams of ras el Hanout
  • 10 grams of Vadouvan
  • 1 nice coarse Wholemeal bread
  • 2 grams of fresh parsley


  1. Cut the pumpkin into large long pieces, remove the seeds and peel off the outside.
  2. Drizzle lightly with olive oil and sprinkle with shaved sea salt.
  3. Heat the Grill Guru to about 210°C and grill the pumpkin all over. Place the pieces of grilled pumpkin in a Dutch oven and add the cream, coconut milk and stock together with the spices.
  4. Return the Dutch oven to the BBQ with the plate setter/ heat shield underneath and cook until the pumpkin is tender. Smooth the pumpkin soup with a hand blender or in a food processor.
  5. Cut the bread into nice thick slices and sprinkle with olive oil and salt and grill until golden brown, then place in a nice bowl and coarsely chop the parsley and sprinkle over it.
  6. Ladle the soup into soup bowls or dishes and drizzle some olive oil over it.

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