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Pumpkin Soup
A velvety, golden pumpkin soup simmered with ginger and finished with coconut cream, an Aussie winter staple that is naturally vegan.
Total time
45 min
Prep
15 min
Cook
30 min
Difficulty
easy
Cuisine
Australian
vegetarianvegan
Ingredients
1kgbutternut pumpkin, peeled and cubed
1large onion, diced
3 clovesgarlic, minced
2 tspfresh ginger, grated
1Lvegetable stock
400ml tincoconut cream
2 tbspolive oil
salt, pepper and nutmegto taste
pumpkin seeds and creamto garnish
Instructions
1
Heat olive oil in a large pot. Sauté onion, garlic and ginger 5 minutes.
2
Add pumpkin and stock. Bring to a boil, then simmer 25 minutes until very tender.
3
Blend until completely smooth using a stick blender.
4
Stir in coconut cream and season with salt, pepper and a pinch of nutmeg.
5
Serve topped with toasted pumpkin seeds and a swirl of cream.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
416
Protein
5.1g
Fat
41.8g
Carbs
11.9g
Fiber
3.9g
Sodium
972mg
Reviews
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