Creamy coconut, pumpkin and ginger soup

    1 hour 10 min

    This pumpkin soup is infused with Asian flavours. I like to make it with fresh ginger and coconut milk. It's my favourite soup right now!

    13 people made this

    Serves: 3 

    • 1 tablespoon butter
    • 300g pumpkin, peeled and cubed
    • 40g fresh ginger, grated
    • 200g carrots, chopped
    • 1/2 onion, chopped
    • 500ml vegetable stock
    • 200ml coconut milk
    • salt and freshly ground black pepper to taste
    • soy sauce, to taste
    • 1/2 lemon, juiced
    • chopped fresh coriander, to garnish

    Prep:45min  ›  Cook:20min  ›  Extra time:5min resting  ›  Ready in:1hr10min 

    1. Melt butter in a saucepan and add pumpkin, ginger, carrots and onions. Cook and stir for 3 to 5 minutes. Pour in stock, bring to the boil and simmer for 20 minutes, till veg is soft.
    2. Puree until smooth. Add coconut milk, salt, pepper and soy sauce. Stir in lemon juice and keep warm for about 5 minutes, until flavours are well combined.
    3. Garnish with coriander and serve.

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