Butternut Pumpkin Soup With Ginger and Coconut

Total Time
30mins
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition

  • 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.
Most Helpful

5 5

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.

5 5

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.

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