Butternut Pumpkin Soup With Ginger and Coconut

"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."
photo by Peter J photo by Peter J
photo by Peter J
Ready In:


  • 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


  • 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.

Questions & Replies

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  1. 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.
  2. Peter J
    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.
  3. Hettyjoy
    I made this soup and love it, so easy and tasty. My husband loved it too, have given the recipe to friends as well
  4. wahinepikei
    This meal is so easy, and yummy. I've made it twice now. The first time it was a little too thick for my taste so I added a glass of water this time. Also I was out of lemon juice and sub'd with lime juice (feeling very nervous about it) but no probs, it is still delicious. I have added a can of chickpeas for a little extra protein as I want to eat it on the run during my extremely short lunch break; hope it wont be too strange. Thanks for the recipe.
  5. Kal25
    Had some pumpkin, coconut ginger soup in a local place and wanted the recipe and found this one.<br/><br/>I used sweet potato (I think this is called 'jams' in most other parts of the world) instead of pumpkin due to availability and this recipe is wonderful.<br/>It tasted wonderful before the last step also before the coconut milk, tom puree, lemon juice and sugar so there's two variations there - add last step or not.<br/>Wonderful, truly wonderful recipe - taste, colour, ease of making. Thank you for posting it here!<br/>5 stars! :o)<br/>Next time I hope I'll have some fresh coriander to add at the last moment.


I was born and raised in the USA but now live in Melbourne, Australia. I have been here since 1999. My husband is Australian. We have two daughters (born May '05 and May '07) and a yellow Labrador. I cook mainly for my family. I do my best to feed them (and myself) plenty of whole grains and vegetables, with small amounts of lean meats and "good fats". Most of my recipes will lean in that direction, although sometimes I will post something that just tastes good!
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