Butternut Pumpkin Soup With Ginger and Coconut

Gingernut's Note:

Pumpkin soup is an Australian favourite, but I sometimes find it a bit bland. This recipe adds a little something extra, without overpowering the pumpkin flavour. You can garnish this with some coriander leaves (AKA cilantro). Can be served hot or cold. Note: if you like to make LOTS of soup, you'll want to double this. It really does make only about 4 serves. It looks like a lot of pumpkin, but it cooks down to nothing.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 600 g diced butternut pumpkin (You'll need a 1 kg pumpkin)
• 1 large onion , chopped
• 1 tablespoon oil
• 2 teaspoons minced garlic
• 2 tablespoons grated or minced gingerroot (I used the bottled type)
• 400 ml vegetable stock (good quality)
• 150 ml coconut milk
• 1 tablespoon lemon juice
• 1 tablespoon tomato paste
• 1 teaspoon sugar

Directions:

1. Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
2. Add stock (it should just cover the pumpkin). Bring to boil and cook gently for 15 minutes.
3. Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
4. Return to heat, add coconut cream, lemon juice, tomato paste and sugar.
5. Simmer another five minutes.
6. Season to taste with salt and pepper.
7. Serve with lots of fresh, crusty bread.

Reviews

[Kal25]

Had some pumpkin, coconut ginger soup in a local place and wanted the recipe and found this one.

I used sweet potato (I think this is called 'jams' in most other parts of the world) instead of pumpkin due to availability and this recipe is wonderful.
It tasted wonderful before the last step also before the coconut milk, tom puree, lemon juice and sugar so there's two variations there - add last step or not.
Wonderful, truly wonderful recipe - taste, colour, ease of making. Thank you for posting it here!
5 stars! :o)
Next time I hope I'll have some fresh coriander to add at the last moment.

[Chef #1248558]

Tastes complex, easy to make and completely crowd pleasing, kids and adults loved it. I used butternut squash as there was no pumpkin and served it as a vegetarian, gluten free and non dairy starter for friends with varied needs, thanks for posting!

[782276]

I roasted the butternut the night before so deepen the flavour- and for ease, as you can just scoop it out - i don't like peeling and chopping squash!. i used ketchup to combine the tomato paste and sugar so i did not have to open a jar or tomato paste. nice soup and simple recipe.