Pumpkin soup
An Australian winter staple of pumpkin simmered with coconut milk, ginger, garlic and mild curry powder, velvety and ready within the hour.
Photo : Bigvai Muhoti · CC BY-SA 4.0
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
- Sweat the onion in the oil in a large saucepan over medium heat for 5 minutes without colouring.
- Add the garlic, ginger and curry powder and stir for 1 minute to release the aromas.
- Add the pumpkin cubes and stock. Bring to the boil, cover and simmer for 20 minutes until the pumpkin is completely soft.
- Pour in the coconut milk, holding back 2 tbsp for garnish. Blend until smooth with a stick blender.
- Season with salt and pepper and loosen with a little water if too thick. Reheat without boiling.
- Serve with a swirl of coconut milk, toasted pumpkin seeds and a few coriander leaves.
In Australia, pumpkin soup is the winter dish, often made with grey-skinned Kent pumpkin. Roasting the cubes for 25 minutes before adding them gives an extra caramelised depth.
