Recipe by Gingernut
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.
Top Review by 782276
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.
- 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 See How It's Made
- Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
- Add stock (it should just cover the pumpkin). Bring to boil and cook gently for 15 minutes.
- Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
- Return to heat, add coconut cream, lemon juice, tomato paste and sugar.
- Simmer another five minutes.
- Season to taste with salt and pepper.
- Serve with lots of fresh, crusty bread.