1/1 Photo of Canberra Pumpkin and Coconut Soup
1 hr 10 mins
Chef Kate's Note:
Another lovely recipe from Rob Oliver. this soup ups the ante on the Australian classic. Two cups of canned pureed pumpkin can be used in place of fresh pumpkin; vegetable stock can replace the chicken stock. Also, to cut down on fat, I use lite coconut milk.
My Private Note
Units: US | Metric
- 1 onion, sliced
- 2 cups pumpkin, peeled, deseeded and diced
- 1 cup potato, peeled and diced
- 1 tablespoon oil
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 garlic cloves, chopped
- 2 cups unsalted chicken stock
- 14 ounces coconut milk
- 1 bunch fresh chives, chopped
- salt and black pepper
- cream, to garnish
- 1Heat the oil in a large pot.
- 2Saute onions until soft, but not colored.
- 3Add potatoes, pumpkin and garlic. Stir through.
- 4Sprinkle in dried herbs, stir and cook for a further 2 minutes, ensuring nothing sticks.
- 5Add the stock and coconut milk. Bring to the boil, cover and reduce heat to a simmer for approximately 30-40 minutes.
- 6Blend soup with a food processor or stick blender, until smooth (the stick blender is much easier).
- 7If you like a very silky texture, put the soup through a fine mesh strainer.
- 8Season to taste, add the chopped chives and stir through.
- 9Serve with a little cream and fresh chives as garnish.
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Nutritional Facts for Canberra Pumpkin and Coconut Soup
Serving Size: 1 (767 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 552.5
- Calories from Fat 259
- Total Fat 28.8 g
- Saturated Fat 18.1 g
- Cholesterol 0.0 mg
- Sodium 117.7 mg
- Total Carbohydrate 59.4 g
- Dietary Fiber 24.3 g
- Sugars 23.6 g
- Protein 33.3 g