Pumpkin Soup (Classic)

Name: Pumpkin Soup (Classic)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1.2kg butternut pumpkin, peeled and cubed; 1 large onion, diced; 3 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 tsp cumin; 1L vegetable stock; 400ml tin coconut milk; 2 tbsp olive oil; salt and pepper to taste; toasted pepitas and crusty bread to serve

A velvety Australian roasted pumpkin soup with ginger and coconut milk. Roasting the pumpkin at 200°C before it ever meets the stock caramelises its natural sugars, giving the soup a depth plain-boiled pumpkin can't match.

Total time

55 min

Prep

15 min

Cook

40 min

Difficulty

easy

Cuisine

Australian

vegetarianvegan

Ingredients

1.2kgbutternut pumpkin, peeled and cubed

1large onion, diced

3 clovesgarlic, minced

2 tspfresh ginger, grated

1 tspcumin

1Lvegetable stock

400ml tincoconut milk

2 tbspolive oil

salt and pepperto taste

toasted pepitas and crusty breadto serve

Instructions

Toss pumpkin with half the oil. Roast at 200°C for 30 minutes.

Sauté onion, garlic, ginger and cumin in remaining oil 5 minutes.

Add roasted pumpkin and stock. Simmer 10 minutes.

Blend smooth. Stir in coconut milk.

Season and serve with pepitas and bread.

Nutrition (estimated)

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

Calories

319

Protein

3.9g

Fat

31g

Carbs

11g

Fiber

2.8g

Sodium

968mg

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