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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%
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Kiwiland Kuisine

A Good Thing

Butternut Pumpkin Soup With Ginger and Coconut

Recipe #184853 | 30 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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.

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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.

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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.

1 person found this review helpful

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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.

1 person found this review helpful

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