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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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on April 03, 2008

      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.

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    • on January 19, 2007

      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.

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    • 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

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    • on June 03, 2012

      This meal is so easy, and yummy. I've made it twice now. The first time it was a little too thick for my taste so I added a glass of water this time. Also I was out of lemon juice and sub'd with lime juice (feeling very nervous about it) but no probs, it is still delicious. I have added a can of chickpeas for a little extra protein as I want to eat it on the run during my extremely short lunch break; hope it wont be too strange. Thanks for the recipe.

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    • on January 08, 2012

      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.

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    • on December 17, 2010

      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!

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    • on April 01, 2007

      We LOVED this soup. It's so colorful and the flavors blend really well. I forgot to add the tomato paste, but we didn't miss it at all and I probably won't bother to add it next time. I liked the coconut flavor. Next time, I may try this with a Japanese pumpkin, kabocha, or some sweet potates.

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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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