Pumpkin & Coconut Soup
Lily & Loaf
4
10 minutes
30 minutes
330
Soup
A warming pumpkin and coconut soup recipe made with pumpkin, creamy coconut milk and fragrant ginger. This comforting autumn soup is simple to prepare and perfect for cosy lunches, light dinners or seasonal meal planning. Naturally rich in flavour and ready with minimal preparation, it's an easy homemade soup recipe the whole family can enjoy.
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.
1 comment
I stumbled upon this recipe somewhere – it might have been on a Facebook reel?? I had just roasted some pumpkin for making soup and decided to try this one. I must say that it is just utterly delicious, creamy with a little heat from the chilli and a hint of tartness from the lime. Very moreish. I could eat the whole pot but have saved the rest for a dinner party starter – that’s how good it is. Thank you.