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Pumpkin and Coconut Soup
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.
Ingredients
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.
