Pumpkin & Coconut Soup

Name: Pumpkin & Coconut Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp olive oil; ½ onion, chopped; 1½ garlic cloves, minced; 1½ cm piece fresh ginger, grated; 1 red chilli, deseeded and chopped; 500g pumpkin or butternut squash, peeled and diced; 250ml vegetable stock; 1 tbsp fish sauce (optional - omit for vegetarian); 400ml coconut milk; 15g fresh coriander, chopped; Zest and juice of 1 lime

Rated 4.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Calories

330

A comforting, flavour-packed soup made with pumpkin, coconut milk, and warming ginger - perfect for cosy days or a light lunch.

Ingredients

2 tbsp olive oil
½ onion, chopped
1½ garlic cloves, minced
1½ cm piece fresh ginger, grated
1 red chilli, deseeded and chopped
500g pumpkin or butternut squash, peeled and diced
250ml vegetable stock
1 tbsp fish sauce (optional - omit for vegetarian)
400ml coconut milk
15g fresh coriander, chopped
Zest and juice of 1 lime

Directions

Heat oil in a large saucepan, then add onion, garlic, ginger, and chilli. Cook gently for 5 minutes.
Add the pumpkin, stock, fish sauce, and coconut milk. Simmer for 25 minutes until tender.
Stir in coriander, lime zest, and juice, then blend until smooth.
Season to taste and serve warm.
Tip: Leftovers can be frozen for up to 3 months.