Fusion Pumpkin Soup With Coconut Milk And Ginger

Name: Fusion Pumpkin Soup With Coconut Milk And Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole pumpkin (preference for butternut); 1 sweet potato; 1 red onion; 1 garlic clove; 1 inch gingerroot; 1 teaspoon ground cinnamon; 1 cup low-fat coconut milk; 1 teaspoon nutmeg; 1 red chili pepper; 2 cups chicken stock or 2 cups vegetable stock; 1 tablespoon olive oil; salt and pepper

Servings: persons

1 whole pumpkin (preference for butternut)
1 sweet potato
1 red onion
1 garlic clove
1 inch gingerroot
1 teaspoon ground cinnamon
1 cup low-fat coconut milk
1 teaspoon nutmeg
1 red chili pepper
2 cups chicken stock or 2 cups vegetable stock
1 tablespoon olive oil
salt and pepper

1
Pre-heat oven to 220 degrees celsius.
2
Peel the sweet potato and wrap it in baking paper and then cover in foil so no paper is exposed.
3
Place the sweet potato, garlic clove with skin on, onion with skin on and pumpkin (cut in half) with skin on in a non-stick roasting pan with a drizzle of olive oil.
4
Roast in the oven till all tender. Approximately 45 minutes.
5
Remove from the oven and once cooled remove the skin of the garlic, onion and pumpkin. Also removing foil and baking paper from the sweet potato.
6
Place a drizzle of olive oil and all the roasted ingredients in a saucepan or dutch oven on the stove with medium heat.
7
Add the remaining ingredients to the pot as well - stock, coconut milk, finely chopped ginger and chili and spices.
8
Stir together and watch for 5 minutes.
9
Once combined use a hand stick blender or similar to puree the ingredients.
10
Enjoy!

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 whole pumpkin (preference for butternut), 1 sweet potato, 1 red onion, 1 garlic clove, and more.

Yes, Fusion Pumpkin Soup With Coconut Milk And Ginger 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.

That's it — enjoy your meal!