1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (248g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock |
||
| Calories 211 | ||
| Calories from Fat 103 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.5g | 17% | |
| Saturated Fat 7.5g | 37% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 61mg | 2% | |
| Potassium 690mg | 19% | |
| Total Carbohydrate 28.2g | 9% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 9.3g | ||
| Protein 3.4g | 6% | |
Butternut Pumpkin Soup With Ginger and Coconut
By: Gingernut
Sep 6, 2006
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.
SERVES 4
Ingredients
- 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.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Family Favorite Vegetable Lasagna
Try these recipes on Food Network:
Wild Mushroom Spread with Croutons
Gratin of Young Artichokes and Olives
Browse similar recipes by category
- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Fruit > Nuts > Coconut
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: 782276
On Apr 3, 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.
From: Akikobay
On Apr 1, 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.
From: Peter J
On Jan 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.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved