Pumpkin soup is a delicious, warming classic that is perfect for cold days. This version with coconut milk and ginger has a smooth, creamy flavour with a subtle spiciness that is guaranteed to leave you warming up. It's super easy to make and ideal as a lunch, dinner or starter for four people!
Ingredients
- 1 kg pumpkin (peeled and diced)
- 1 medium onion (diced)
- 2 cloves of garlic
- 1 piece of fresh ginger (approx. 2 cm, grated)
- 2 tablespoons olive oil
- 500 ml vegetable stock
- 400 ml coconut milk
- 1 teaspoon curry paste (optional, for extra flavour)
- Salt and pepper to taste
- Fresh coriander or pumpkin seeds (for garnish, optional)
Preparation
Prepare pumpkin and vegetables
Heat the olive oil in a large pan over medium-high heat, then add the onion, garlic and ginger and fry until soft and fragrant (about 3 minutes).
Add pumpkin
Add the diced pumpkin and fry for a few minutes, so they start to caramelise slightly.
Stock and coconut milk
Pour in the vegetable stock and coconut milk. Add the curry paste if required for a spicy twist. Bring to the boil, lower the heat and simmer gently for 20 minutes until the pumpkin is completely soft.
Blending
Remove the pan from the heat and use a hand blender or blender to puree the soup until smooth. Note: work in small portions if using a blender to avoid splashing.
Seasoning
Season the soup with salt and pepper.
Serve
Serve the soup warm in bowls and garnish with fresh coriander, a dash of coconut milk or toasted pumpkin seeds.
Enjoy! This soup also freezes well, so ideal for making ahead.
