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Pumpkin Soup (Classic)
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
1
Toss pumpkin with half the oil. Roast at 200°C for 30 minutes.
2
Sauté onion, garlic, ginger and cumin in remaining oil 5 minutes.
3
Add roasted pumpkin and stock. Simmer 10 minutes.
4
Blend smooth. Stir in coconut milk.
5
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
Reviews
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★★★★★
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