Butternut Pumpkin Soup With Ginger and Coconut

5.0(7)

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.

by Gingernut·published 2006-09-06

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Coconut

Servings

4 serving(s)

Total time

30 min

prep 10 min

Calories / serving

200 kcal

Ingredients (10)

serves

600 g diced butternut pumpkin (You'll need a 1 kg pumpkin)
1 large onion, choppedonion
1 tablespoon oiloil
2 teaspoons minced garlicgarlic
2 tablespoons grated or minced gingerroot (I used the bottled type)
400 ml vegetable stock (good quality)
150 ml coconut milkcoconut-milk
1 tablespoon lemon juicelemon-juice
1 tablespoon tomato pastetomato-paste
1 teaspoon sugarsugar

Instructions (7 steps)

01Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
02Add stock (it should just cover the pumpkin). Bring to boil and cook gently for 15 minutes.
03Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
04Return to heat, add coconut cream, lemon juice, tomato paste and sugar.

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