Pumpkin and Coconut Soup

Name: Pumpkin and Coconut Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 1.2kg pumpkin, diced; 1 large onion, diced; 3 cloves garlic, minced; 2cm fresh ginger, minced; 1 stalk lemongrass, bruised; 400ml coconut milk; 600ml vegetable stock; 1 tbsp soy sauce; 2 tbsp lime juice; 3 tbsp coconut oil; fresh coriander and chilli to serve

A velvety roasted pumpkin soup with coconut milk, lemongrass and lime — Thai-inspired and warming. Roasting the pumpkin until deeply golden before it goes into the pot concentrates its natural sweetness instead of leaving the soup thin and watery.

Total time

55 min

Prep

15 min

Cook

40 min

Difficulty

easy

Cuisine

Vegan

vegetarianvegangluten-free

Ingredients

1.2kgpumpkin, diced

1large onion, diced

3 clovesgarlic, minced

2cmfresh ginger, minced

1 stalklemongrass, bruised

400mlcoconut milk

600mlvegetable stock

1 tbspsoy sauce

2 tbsplime juice

3 tbspcoconut oil

fresh coriander and chillito serve

Instructions

Roast pumpkin with coconut oil at 200C for 30 minutes until golden.

Fry onion until soft, add garlic, ginger and lemongrass.

Add roasted pumpkin and stock.

Remove lemongrass and blend until very smooth.

Add coconut milk and soy sauce.

Simmer 5 minutes.

Add lime juice and season.

Serve with fresh coriander, sliced chilli and a drizzle of coconut milk.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

427

Protein

6.8g

Fat

34.5g

Carbs

31.8g

Fiber

4.3g

Sodium

793mg

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