Pumpkin and Coconut Soup

  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Servings: 4 as a main or 6 as an entrée
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Pumpkin soup is a perennial favourite. Here it is given an Asian twist with the addition of spice and Coconut to make a lovely Pumpkin and Coconut Soup. Orange sweet potato can be substituted for the pumpkin, but it gives a thicker puree so you will need to add a little more stock.

Ingredients

  • 1 small or ½ large (approx. 1 kg or 2 lb) butternut pumpkin, unpeeled
  • 1 tablespoon (20 ml) extra virgin olive oil
  • 1 onion, chopped
  • 1 teaspoon or more freshly grated ginger
  • 1 teaspoon coriander (cilantro) seeds
  • 1½ cups (375 ml/12 fl oz) chicken or vegetable stock
  • 1½ cups (375 ml/12 fl oz) coconut milk
  • Salt and freshly ground pepper
  • 2 teaspoons (10 ml) lemon juice
  • ½ bunch fresh coriander (cilantro)

Instructions

  1. Peel and seed pumpkin and cut into chunks. Heat a frying pan with some olive oil and cook onion, without browning, until softened. Increase heat and add ginger and coriander seeds. Add pumpkin, turning to coat in oil (about 1 minute). Add stock, cover pan and simmer for 10 minutes, or until pumpkin is soft.
  2. Puree contents of pan in a food processor, gradually adding coconut milk. Season to taste with salt, pepper and lemon juice.
  3. To serve, ladle into bowls and sprinkle with fresh coriander leaves.

Notes

Wine Match: Serve with chilled sherry, or try a blended white wine, such as a semillon/chardonnay, semillon/sauvignon blanc or classic dry white three-blend style.

Recipe from Lyndey Milan, The Best Collection (2009 and 2013)

Related Recipe: Fried Pumpkin Balls

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