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Pumpkin, Coconut and Ginger Soup

Roasted Pumpkin Soup with Coconut, Ginger & Lime
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Prep Time:20 minutes
Cook Time:1 hour
Course: Appetizer, Main Course
Cuisine: australian
Keyword: coconut pumpkin soup, creamy pumpkin soup, easy soup recipes, ginger, homemade soup, pumpkin, pumpkin and ginger soup, pumpkin soup, winter meals
Servings: 6

Ingredients

  • 1 Kg fresh pumpkin peeled and cut in to rough chunks
  • 1 shallot chopped
  • 3 cloves garlic chopped
  • 1 stalk lemongrass
  • 2 carrots roughly chopped
  • 40 grams ginger grated or chopped
  • 400 ml coconut milk
  • 800 ml chicken or vegetable stock
  • 1 Tb olive oil
  • 2-3 tsp fresh lime juice

Instructions

  1. Preheat oven to 190 C
  2. Toss chopped pumpkin and carrots in 1/2 Tb olive oil. Place on baking tray, season with salt and pepper and roast until tender - cooked through (about 1/2 hr).
  3. In a saucepan, cook shallot, garlic and ginger in remaining olive oil until starting to soften and caramelise.
  4. Chop the lemongrass stalk in thirds and with a meat mallet or rolling pin, smash the hard stalk to break open the flavour. Add to shallots/garlic in saute pan.
  5. Add the coconut milk, roasted vegetables and stock to the saute pan and heat until starting to simmer. Cook for 10-15 minutes to allow the flavours to develop.
  6. Remove the lemon grass stalks from the soup. Using a hand held blender (or transfer to a blender) puree until smooth. Finish with salt, pepper and the fresh lime juice.
    7. Adjust the amount of stock to your desired thickness. Or add more coconut milk for a stronger coconut flavo…