Pumpkin, Ginger And Coconut Soup Recipe

Name: Pumpkin, Ginger And Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sunflower oil; 2 onions diced; 5 tablespoons ginger peeled and grated; 2 red chillies deseeded and diced; 2 7/8 pounds butternut squash peeled, deseeded and chopped; 3 3/8 cups vegetable stock; 4 1/4 cups vegetable oil for frying; 2 beetroot small, peeled and sliced on a mandolin; 1 11/16 cups coconut milk; 7 tablespoons creme fraiche; 1 teaspoon caster sugar; 2 tablespoons lime juice

Servings: persons

2 tablespoons sunflower oil
2 onions diced
5 tablespoons ginger peeled and grated
2 red chillies deseeded and diced
2 7/8 pounds butternut squash peeled, deseeded and chopped
3 3/8 cups vegetable stock
4 1/4 cups vegetable oil for frying
2 beetroot small, peeled and sliced on a mandolin
1 11/16 cups coconut milk
7 tablespoons creme fraiche
1 teaspoon caster sugar
2 tablespoons lime juice

1
Heat the oil in a large saucepan, add the onions, ginger and chili and saute for 2-3 mins, stirring. Mix in the squash and stock. Cover and simmer for 12-15 mins, until tender. Mix 1 1/4 cups coconut milk into the soup then blend using an immersion blender until smooth. Mix in the creme fraiche (or sour cream, if using), sugar and lime juice and season to taste.
2
Meanwhile, heat the vegetable oil in a pot to 325-350u00b0F, or until it shimmers. Lower the beet slices into the oil and fry for 1-2 mins, until crisp. Remove using a slotted spoon and drain on paper towels.
3
To serve, heat the remaining coconut milk in a separate pan then froth up using the immersion blender. Divide the soup between bowls and spoon some coconut foam on top. Garnish with the fried beets then serve.

4753

kcal

Calories

526

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.

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: 2 tablespoons sunflower oil, 2 onions diced, 5 tablespoons ginger peeled and grated, 2 red chillies deseeded and diced, and more.

Yes, Pumpkin, Ginger 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.

Pumpkin, Ginger And Coconut Soup

How did you like this recipe?

Frequently Asked Questions