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    You are in: Home / Recipes / Canberra Pumpkin and Coconut Soup Recipe
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    Canberra Pumpkin and Coconut Soup

    Canberra Pumpkin and Coconut Soup. Photo by Peter J

    1/1 Photo of Canberra Pumpkin and Coconut Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 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.

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    Units: US | Metric


    1. 1
      Heat the oil in a large pot.
    2. 2
      Saute onions until soft, but not colored.
    3. 3
      Add potatoes, pumpkin and garlic. Stir through.
    4. 4
      Sprinkle in dried herbs, stir and cook for a further 2 minutes, ensuring nothing sticks.
    5. 5
      Add the stock and coconut milk. Bring to the boil, cover and reduce heat to a simmer for approximately 30-40 minutes.
    6. 6
      Blend soup with a food processor or stick blender, until smooth (the stick blender is much easier).
    7. 7
      If you like a very silky texture, put the soup through a fine mesh strainer.
    8. 8
      Season to taste, add the chopped chives and stir through.
    9. 9
      Serve with a little cream and fresh chives as garnish.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on September 26, 2008


      Wow - this soup is awesome! Can be done much sooner than specified, I diced the potato fairly small and only simmered for 15 minutes instead of the 30-40 indicated; on a night when I needed dinner done quickly, this was a great choice. I used canned pumpkin, fat free chicken broth and lite coconut milk, which made the soup light in calories too! All in all, really great soup that I plan to make again now that cooler weather is near.

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    • on December 30, 2007


      To quote Peter J, this soup has a "magic blend of flavors" that my DH and I found a refreshing and festive change. I used the canned pureed pumpkin and put a dash of Amarula liqueur in the cream garnish. My photo wasn't as good as Peter J's, so I'll try again next time -- I think the cream got away from me this time!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2007


      it tastes really good with crackers in it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    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

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