Pumpkin, ginger and coconut soup

JanaBy Jana    

March 22, 2015

Pumpkin, ginger and coconut soup 0 5 0
  • Prep: 10 mins
  • Cook: 25 mins
  • 10 mins

    25 mins

    35 mins

  • Yields: 4 Servings


1Saute pumpkin, garlic, ginger and onion lightly in olive oil.

2Add stock, bring to boil and cook gently for 15 minutes.

3Let cool slightly and puree in blender or food processor.

4Return to heat, add coconut cream, lemon juice, tomato paste and sugar and simmer another five minutes.

5Season to taste with salt and pepper.

6Add chilli pepper on the top.


500g diced butternut pumpkin

1 onion, chopped

olive oil

2 tsp minced garlic

2 tbsp minced ginger

400ml vegetable stock

150ml coconut milk

1 tbsp lemon juice

1 tbsp tomato paste

1 tsp sugar

chilli pepper for the top as garnish


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