3 Reviews of Butternut Pumpkin Soup With Ginger and Coconut

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.

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.