Butternut Pumpkin Soup With Ginger and Coconut

Recipe by Gingernut
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 1
    tablespoon lemon juice
  • 1
    tablespoon tomato paste
  • 1
    teaspoon sugar
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DIRECTIONS

  • 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.
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