Canberra Pumpkin and Coconut Soup Recipe

Name: Canberra Pumpkin and Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, sliced; 2 cups pumpkin, peeled, deseeded and diced; 1 cup potato, peeled and diced; 1 tablespoon oil; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 garlic cloves, chopped; 2 cups unsalted chicken stock; 14 ounces coconut milk; 1 bunch fresh chives, chopped; salt and black pepper; cream, to garnish

Servings: persons

1 onion, sliced
2 cups pumpkin, peeled, deseeded and diced
1 cup potato, peeled and diced
1 tablespoon oil
2 teaspoons ground coriander
2 teaspoons ground cumin
2 garlic cloves, chopped
2 cups unsalted chicken stock
14 ounces coconut milk
1 bunch fresh chives, chopped
salt and black pepper
cream, to garnish

1
Heat the oil in a large pot.
2
Saute onions until soft, but not colored.
3
Add potatoes, pumpkin and garlic.
4
Stir through.
5
Sprinkle in dried herbs, stir and cook for a further 2 minutes, ensuring nothing sticks.
6
Add the stock and coconut milk.
7
Bring to the boil, cover and reduce heat to a simmer for approximately 30-40 minutes.
8
Blend soup with a food processor or stick blender, until smooth (the stick blender is much easier).
9
If you like a very silky texture, put the soup through a fine mesh strainer.
10
Season to taste, add the chopped chives and stir through.
11
Serve with a little cream and fresh chives as garnish.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 onion, sliced, 2 cups pumpkin, peeled, deseeded and diced, 1 cup potato, peeled and diced, 1 tablespoon oil, and more.

Yes, Canberra Pumpkin and Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Canberra Pumpkin and Coconut Soup

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