1/1 Photo of Butternut Pumpkin Soup With Ginger and Coconut
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.
My Private Note
Units: US | Metric
- 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
- 1Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
- 2Add stock (it should just cover the pumpkin). Bring to boil and cook gently for 15 minutes.
- 3Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
- 4Return to heat, add coconut cream, lemon juice, tomato paste and sugar.
- 5Simmer another five minutes.
- 6Season to taste with salt and pepper.
- 7Serve with lots of fresh, crusty bread.
Browse Our Top Bisques/Cream Soups Recipes
You Might Also Like...View All Bisques/Cream Soups Recipes
Nutritional Facts for Butternut Pumpkin Soup With Ginger and Coconut
Serving Size: 1 (242 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 200.1
- Calories from Fat 105
- Total Fat 11.7 g
- Saturated Fat 7.6 g
- Cholesterol 0.0 mg
- Sodium 44.8 mg
- Total Carbohydrate 25.1 g
- Dietary Fiber 3.9 g
- Sugars 6.5 g
- Protein 3.0 g
The following items or measurements are not included: