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    You are in: Home / Australian / Butternut Pumpkin Soup With Ginger and Coconut Recipe
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    Butternut Pumpkin Soup With Ginger and Coconut

    Butternut Pumpkin Soup With Ginger and Coconut. Photo by Peter J

    1/1 Photo of Butternut Pumpkin Soup With Ginger and Coconut

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    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.

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    Ingredients:

    Servings:

    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

    Directions:

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

    Ratings & Reviews:

    • on April 03, 2008

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2007

      55

      Fantastic combination of flavours - I think this is about as good as pumpkin soup can get! I served sprinkled with some chives and served along with a crusty roll.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2012

      I made this soup and love it, so easy and tasty. My husband loved it too, have given the recipe to friends as well

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    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
    52%
    Total Fat 11.7 g
    18%
    Saturated Fat 7.6 g
    38%
    Cholesterol 0.0 mg
    0%
    Sodium 44.8 mg
    1%
    Total Carbohydrate 25.1 g
    8%
    Dietary Fiber 3.9 g
    15%
    Sugars 6.5 g
    26%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    vegetable stock

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