Pumpkin Soup

Name: Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1kg butternut pumpkin, peeled and cubed; 1 large onion, diced; 3 cloves garlic, minced; 2 tsp fresh ginger, grated; 1L vegetable stock; 400ml tin coconut cream; 2 tbsp olive oil; salt, pepper and nutmeg to taste; pumpkin seeds and cream to garnish

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

Heat olive oil in a large pot. Sauté onion, garlic and ginger 5 minutes.

Add pumpkin and stock. Bring to a boil, then simmer 25 minutes until very tender.

Blend until completely smooth using a stick blender.

Stir in coconut cream and season with salt, pepper and a pinch of nutmeg.

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

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